| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Favorite sauteing liquid |
| 1 | sm | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 4 | Carrots, peeled and thinly sliced (about 2 cups) | |
| 8 | c | Vegetable broth |
| 1 | cn | (28 oz.) tomatoes, cut up |
| 1 | pk | (10 oz.) frozen chopped broccoli |
| 1 | pk | (10 oz.) frozen green beans |
| 1 | pk | (10 oz.) frozen chopped spinach |
| 1 | cn | (19 oz.) cannellini beans or any small white bean, drained and rinsed |
| 1 | c | Macaroni, any size, uncooked |
| Grated fatfree Parmesan cheese, optional |
INSTRUCTIONS
1. In a large soup pot or saucepan, heat the sauteing liquid. Add the onion and garlic and saute for 5 mintues. Be careful not to brown the garlic. 2. Add the sliced carrots. Cover and cook for an additional 10 minutes, adding more liquid if needed. 3. Add the broth, tomatoes, broccoli and green beans, simmer gently for 30 minutes. 4. Add the spinach, beans and macaroni and cook for 15 to 2 minutes. 5. If the soup gets too thick, add 1 to 2 cups water or broth. 6. Serve with grated Parmesan cheese on top, if desired. Source: Child Magazine, Feburary 1994. Posted to fatfree digest V96 #246 From: Joseph & Dianne Fago <joeanddi@aristotle.net> Date: Thu, 05 Sep 1996 22:44:58 -0500
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