| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Soups and s | 8 | servings | |
INGREDIENTS
| 32 | oz | Fat-free chicken broth; was 2 cans |
| 46 | oz | Tomato juice; low sodium, was 5 5/8 c |
| 1 | c | Cauliflower florets |
| 1 | c | Broccoli florets |
| 4 | Plum tomatoes; cut in 1/2" slices | |
| 8 | oz | Fresh mushrooms; was 4 oz. |
| 1 | c | Pearl onions; was 1/2 c |
| 1 | lb | Tortellini; cheese-filled |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Oregano |
| 2 | c | Spinach leaves; shredded |
| 1/2 | c | Fresh basil leaves |
| 8 | tb | Grated fresh Parmesan cheese; *Betsy's addition |
INSTRUCTIONS
In 6 qt. saucepan, combine broth and tomato juice. Bring to a boil; simmer for 5 mins. Add cauliflower. Stir, cover and cook for 5 mins. Add remaining ingredients except spinach and basil. Stir, cover and cook for 30 mins. Add spinach and basil. Stir, cover and cook for 15 mins. Serves 8 at 350 calories/5 grams fat. ORIGINATOR Adapted from Prevention Magazine Message From "Grace M. Wagner" <wgmm@citynet.net> to The TNT Recipes List March 18, 1998. Per serving: 252 Calories; 5g Fat (17% calories from fat); 19g Protein; 38g Carbohydrate; 43mg Cholesterol; 635mg Sodium Recipe by: Prevention Magazine Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Nov 12, 1998, converted by MM_Buster v2.0l.
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