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Minestrone Soup
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

Ingredients
  • 1/4 C olive oil
  • 1 clove garlic, minced or 1/8 tsp garlic powder
  • 1-1/3 C coarsely chopped onion
  • 1-1/2 C coarsely chopped celery and leaves
  • 1 can (6 oz) tomato paste
  • 1 Tbsp chopped fresh parsley
  • 1 C sliced carrots, fresh or frozen
  • 4-3/4 C shredded cabbage
  • 1 can (1 lb) tomatoes, cut up
  • 1 C canned red kidney beans, drained and rinsed
  • 1-1/2 C frozen peas
  • 1-1/2 C fresh green beans
  • dash hot sauce
  • 11 C water
  • 2 C uncooked, broken spaghetti

Directions
  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion, and celery and sauté about 5 minutes.
  3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
  4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
  5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield: 16 servings--Serving Size: 1 cup Each serving provides:

  • Calories: 153
  • Total fat: 4 g
  • Saturated fat: less than 1 g
  • Cholesterol: 0 mg
  • Sodium: 191 mg


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