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minestrone-soup-7 recipe

Date: Tue, 18 Feb 1997 11:14:35 -0800
 From: John Wallace (jwallace@lava.net)
 I cooked this the other night and we really enjoyed it:
 1 medium onion, chopped, or 1-1/2 cups frozen chopped onions
 2 garlic cloves, minced or pressed
 1 can fat-free, sodium-reduced vegetable stock or broth (14-1/2 oz)
 1/4 cup dry white wine
 1 can dark red kidney beans, undrained (15 oz)
 1 can chopped tomatoes (14-1/2 oz), undrained
 1 can Italian green beans(8 oz), drained
 1 cup shredded cabbage or coleslaw mix
 1 teaspoon chili powder
 3/4 teaspoon dried rosemary, crushed
 1/4 teaspoon freshly ground black pepper
 1/2 cup dry spaghetti (2 oz), broken into 1-inch pieces
 1/2 cup nonfat 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
 ( 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 )
 kwlacto lacto