Minestrone Soup

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

1/4 C olive oil
1 clove garlic, minced or 1/8 teaspoon garlic powder
1-1/3 C coarsely chopped onion
1-1/2 C coarsely chopped celery and leaves
1 Tbsp chopped fresh parsley
1 C sliced carrots, fresh or frozen
4-3/4 C shredded cabbage
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained and rinsed
1-1/2 C frozen peas
1-1/2 C fresh green beans
1 can (6 oz) tomato paste
Dash hot sauce
11 C water
2 C uncooked, broken spaghetti

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion, and celery and sauté about 5 minutes.

3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

5. Add uncooked spaghetti and simmer 2 to 3 minutes only.

YIELD: 16 servings - SERVING SIZE: 1 cup
EACH SERVING PROVIDES: Calories: 153 - Total fat: 4 g - Saturated fat: less than 1 g - Cholesterol: 0 mg - Sodium: 191 mg