Tomato-onion Soup With Rigatoni (vegan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Dec., Fatfree, Mcdougall, Prodigy, Soups | 4 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1/8 | t | Garlic powder |
| 1 | c | Water |
| 28 | oz | Canned tomatoes, chopped w/ |
| 1 | T | Dried parsley |
| 1 | c | Rigatoni |
| 1/2 | t | Dried thyme |
| 1 | Bay leaf | |
| 1/2 | t | Dried basil |
| 1 | T | Soy sauce |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:10 : Saute the onion and garlic powder in the water for 15 minutes. Add the remaining ingredients, except the soy sauce. Simmer, covered, for 1 hour. Add the soy sauce and remove the bay leaf just before serving. 150 calories, 1.0 gram fat per serving. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 4.9mg
Sodium: 621.5mg
Potassium: 448.2mg
Carbohydrates: 18.4g
Fiber: 3.6g
Sugar: 8.4g
Protein: 5g