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@...