| 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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