A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
Nutrition Facts| Serving Size | 1 cup | | Calories | 153 | | Total Fat | 4 g | | Saturated Fat | less than 1 g | | Cholesterol | 0 mg | | Sodium | 191 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Olive oil | ¼ cup | | Garlic, minced or 1/8 tsp garlic powder | 1 clove | | Coarsely chopped onion | 1 1/3 cup | | Coarsely chopped celery and leaves | 1½ cup | | Tomato paste | 1 can (6 ounces) | | Chopped fresh parsley | 1 tablespoon | | Sliced carrots, fresh or frozen | 1 cup | | Shredded cabbage | 4¾ cups | | (1 pound) tomatoes, cut up | 1 can | | Canned red kidney beans, drained and rinsed | 1 cup | | Frozen peas | 1½ cup | | Fresh green beans | 1½ cup | | Dask of hot sauce | | Water | 11 cups | | Uncooked, broken spaghetti | 2 cups |
Directions - Heat oil in a 4-quart saucepan.
- Add garlic, onion, and celery and sauté about 5 minutes.
- Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
- Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
- Add uncooked spaghetti and simmer 2-3 minutes only.
|