Minestrone soup

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

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