Yield: 5 Servings
Measure | Ingredient |
---|---|
3½ cup | Chicken broth |
2 cups | Water |
1 cup | Chopped onion |
1 cup | Sliced carrots |
1 teaspoon | Minced garlic |
1 can | (16oz) crushed tomatoes |
1 \N | Medium-size zucchini (6oz), |
\N \N | Quartered lengthwise, then |
\N \N | Sliced 1/4-inch thick |
9 ounces | Frozen cut Italian Green |
\N \N | Beans |
¼ teaspoon | Pepper |
1½ cup | Small pasta shells |
1 can | (16oz) red kidney beans, |
\N \N | Rinsed and drained |
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender.
Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is tender. Stir in beans.
Makes 10 cups, 5 servings.
Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg : cholesterol, 965mg sodium.
Source: Woman's Day magazine, March 14th, 1994, page 154