Yield: 8 servings
Measure | Ingredient |
---|---|
32 ounces | Fat-free chicken broth; was 2 cans |
46 ounces | Tomato juice; low sodium, was 5 5/8 c |
1 cup | Cauliflower florets |
1 cup | Broccoli florets |
4 \N | Plum tomatoes; cut in 1/2\" slices |
8 ounces | Fresh mushrooms; was 4 oz. |
1 cup | Pearl onions; was 1/2 c |
1 pounds | Tortellini; cheese-filled |
1 \N | Clove garlic; minced |
¼ teaspoon | Oregano |
2 cups | Spinach leaves; shredded |
½ cup | Fresh basil leaves |
8 tablespoons | Grated fresh Parmesan cheese; *Betsy's addition |
In 6 qt. saucepan, combine broth and tomato juice. Bring to a boil; simmer for 5 mins. Add cauliflower. Stir, cover and cook for 5 mins. Add remaining ingredients except spinach and basil. Stir, cover and cook for 30 mins. Add spinach and basil. Stir, cover and cook for 15 mins. Serves 8 at 350 calories/5 grams fat.
ORIGINATOR Adapted from Prevention Magazine Message From "Grace M. Wagner" <wgmm@...> to The TNT Recipes List March 18, 1998. Per serving: 252 Calories; 5g Fat (17% calories from fat); 19g Protein; 38g Carbohydrate; 43mg Cholesterol; 635mg Sodium
Recipe by: Prevention Magazine
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 12, 1998, converted by MM_Buster v2.0l.