Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 | Bay leaf |
| 19 ounces | Canned tomatoes, chopped |
| ½ cup | Frozen peas |
| ¼ cup | Parsley, chopped |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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@...