Yield: 1 Servings
1 md Onion, chopped, or 1-1/2 -- cups frozen chopped -- onions 2 Garlic cloves, minced or -- pressed 1 cn Fat-free, sodium-reduced -- vegetable stock or broth -- (14-1/2 oz) 1/4 c Dry white wine 1 cn Dark red kidney beans, -- undrained (15 oz) 1 cn Chopped tomatoes (14-1/2 -- oz), undrained 1 cn Italian green beans(8 oz), -- drained 1 c Shredded cabbage or coleslaw -- mix 1 ts Chili powder
3/4 ts Dried rosemary, crushed
1/4 ts Freshly ground black pepper
1/2 c Dry spaghetti (2 oz), broken
-- into 1-inch pieces
1/2 c Shredded Parmesan cheese
Combine onion and garlic and cook, covered, over low heat 10 minutes or until onion is translucent, adding a little water if necessary to prevent scorching. Add all remaining ingredients, except spaghetti and cheese, and bring to a boil. Add spaghetti and cook 12 minutes. Add cheese and stir until cheese is melted. Makes 7 cups Approximate nutritional analysis per cup: 166 calories, 2.8 grams total fat, 1.5 grams saturated fat, 5.6 milligrams cholesterol, 603 milligrams sodium.
( I added a cup of fresh, chopped mushrooms and a cup of chopped zucchini to the recipe and I think it made for a heartier soup--not sure what it did to the nutritional values above, but not much, I expect) Posted to fatfree digest V97 #002 by John Wallace <firstname.lastname@example.org> on Feb 18, 1997.
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