| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Soups, Lentils, Low-fat |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
ts |
Garlic; crushed |
| 1/2 |
c |
Onions; chopped |
| 1/3 |
c |
Carrots; chopped |
| 1/2 |
c |
Celery; chopped |
| 2 |
c |
Canned crushed tomatoes |
| 3 1/2 |
c |
Beef or chicken stock |
| 1 |
ts |
Dried oregano |
| 3 |
c |
Canned red kidney beans drained |
| 1/2 |
c |
Macaroni or small shell |
|
|
Pasta |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
NORMA WRENN
In large nonstick saucepan sprayed with vegetable spray, heat oil; saute
garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock,
basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add
to soup.
Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5
to 8 minutes or just until pasta is done. Add cheese.
Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod
1210mg; chol 6mg; fiber 9g.
Source: Good Taste: Premier Issue
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 19, 97
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