| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
2send, Soups, Zucchini, Lowfat |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/3 |
c |
Sliced onion |
| 1/2 |
c |
Diced red potato |
| 1/2 |
c |
Sliced green beans |
| 1 |
c |
Sliced zucchini |
| 1/4 |
c |
Chopped celery leaves |
| 1/2 |
c |
Peeled chopped tomato |
| 1 |
c |
Cooked navy beans |
| 1/8 |
ts |
Saffron powder |
| 1/2 |
ts |
Black pepper |
| 4 |
c |
Chicken stock |
| 2 |
tb |
Tomato paste |
|
|
Salt |
INSTRUCTIONS
NOTES: This light but satisfying soup tastes best when made with young
zucchini and other summer produce at their peak of flavor. For a richer
soup, stir pesto into each bowlful.
DIRECTIONS: Heat oil in stockpot. Add onion; saute over medium heat until
onion is soft.
Add potato, green beans, zucchini, celery leaves, tomato, navy beans,
saffron, pepper and stock. Bring to a boil. Reduce heat. Cover and simmer
35 minutes, stirring occasionally.
Stir in tomato paste. Season to taste with salt. Let stand, covered, 5
minutes before serving. [Per Serving: 96 Calories; 2 g total fat; 0 mg
cholesterol; Calories from Fat 18%]
SOURCES: Cole Publishing; nutrution by Mastercook
Recipe by: Cole Publishing Group
Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted
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