I just love soups, even if it is 100 degrees here in south Florida!! I just crank the ac down during dinnertime!!
This soup is sooooooooooo good and vegetarian too! ...so it's good for us. It is nice to have a meatless dinner every once and a while. This soup is nice and thick and lots of good stuff in it!
11 ServingsPrep: 25 min. Cook: 40 min.
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon Crisco® Olive Oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese
In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomato sauce, beans, tomatoes,
cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook pasta according to package
Return soup to a boil. Stir in pasta; heat through. Ladle into bowls.
Sprinkle with cheese.
Yield: 11 servings (2-3/4 quarts).
Nutrition Facts: 1 cup equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 443 mg sodium, 29 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept, 2011, submitted by Lauren Brennan of Hood River, Oregon.
Number of posts : 12245
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
Permissions in this forum:You cannot reply to topics in this forum