Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onions |
| 3 tablespoons | Freshly minced garlic |
| 1 cup | Minced carrots |
| ¼ cup | Freshly minced parsley |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried basil |
| ½ teaspoon | Dried thyme |
| ¼ cup | Dry red wine |
| ½ cup | Chopped celery |
| 1 cup | Sliced cabbage |
| ¼ cup | Chopped green bell pepper |
| 2 cups | Vegetable stock or water |
| 1 cup | Cooked Great Northern beans |
| 1½ cup | Chopped tomatoes |
| ¼ teaspoon | Ground cloves |
| ¼ cup | Salt-free tomato paste |
| 1 cup | Apple juice |
| 2 cups | Unsalted vegetable juice cocktail |
| 1 cup | Sliced zucchini |
| ¼ cup | Egg-free, oil-free macaroni Salt Freshly ground black pepper |
Braise onions, garlic, carrots, and herbs in wine until onions are soft. Add celery, cabbage, bell pepper, and 1 cup of stock or water and simmer for 5 minutes, stirring occasionally. Add beans, tomatoes, cloves, tomato paste, apple juice, and vegetable juice and bring to boil. Lower heat and simmer 15 minutes.
Add zucchini and simmer another 2 minutes. Add macaroni and cook 8 minutes more. Add salt and pepper to taste.
Per serving (1 cup):
Calories: 154 Cholesterol: 0 mg Total fat: ⅗ gm Saturated fat: ⅒ gm
Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE