|2 teaspoons||Vegetable oil|
|2 cups||Potatoes, diced|
|½ cup||Onion, chopped|
|½ cup||Carrots, chopped|
|½ cup||Celery, chopped|
|2 cups||Vegetable stock|
|1 cup||Cabbage, shredded|
|1 teaspoon||Dried basil|
|19 ounces||Canned tomatoes, chopped|
|½ cup||Frozen peas|
|¼ cup||Parsley, chopped|
|⅓ cup||Parmesan, freshly grated|
In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened. Add stock, cabbage, basil and bay leaf; bring to boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle with cheese.
Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate good source calcium, high source fibre.
Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@...
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