A cholesterol-free classic Italian vegetable soup brimming with
fiber-rich beans, peas, and carrots.
1/4 C
1 clove
1-1/3 C
1-1/2 C
1 can (6 oz)
1 Tbsp
1 C
4-3/4 C
1 can (1 lb)
1 C
1-1/2 C
1-1/2 C
dash
11 C
2 C
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olive oil
garlic, minced or 1/8 tsp garlic powder
coarsely chopped onion
coarsely chopped celery and leaves
tomato paste
chopped fresh parsley
sliced carrots, fresh or frozen
shredded cabbage
tomatoes, cut up
canned red kidney beans, drained and rinsed
frozen peas
fresh green beans
hot sauce
water
uncooked, broken spaghetti
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Heat oil in a 4-quart saucepan.
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Add garlic, onion, and celery and saute about 5 minutes.
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Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
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Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
- 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
Source:
National Heart, Lung, and Blood Institute
Please feel free to modify these recipes for any dietary needs or special diets.
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