Yield: 6 Servings
|1 tablespoon||Olive oil|
|2||Garlic cloves, minced|
|1 large||Onion, chopped|
|1 cup||Celery, sliced|
|3 cups||Tomato juice|
|1 cup||Chicken stock|
|1 tablespoon||Red wine vinegar|
|4 larges||Tomatoes, chopped|
|1||Zucchini, sliced (optl)|
|¼ cup||Fresh basil, chopped|
|2 tablespoons||Fresh parsley, chopped|
|2 tablespoons||Fresh oregano, chopped|
In a large saucepan, heat oil over medium heat; cook garlic, onion and celery for about 5 minutes or until tender. Add tomato juice, chicken stock and vinegar. Bring to boil; reduce heat and simmer gently for 10 minutes. Stir in tomatoes and zucchini; simmer for 5 minutes.
Add basil, parsley, oregano and pepper; simmer for 2 minutes.
Per serving: about 85 calories, 3 g Protein, 3 g fat, 14 g carbohydrate
Source: Canadian Living [magazine] Jul 95 Contributed by: Jill Whitfield, Toronto, Ontario, Canada Go-Lite is a collection of recipes compiled by Anne Lindsay and presented in "Health & Well-Fare" article [-=PAM=-] PA_Meadows@...