Minestrone Soup

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


1. Heat oil in 4-quart saucepan. Add
garlic, onion, and celery, and sauté
for about 5 minutes.
2. Add all remaining ingredients except
spaghetti. Stir until ingredients are
well mixed.
3. Bring to boil and reduce heat, cover,
and simmer for about 45 minutes or
until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2–3 minutes.

Yield: 16 servings
Serving Size: 1 cup
Each serving provides:
Calories: 112
Total fat: 4 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 202 mg
Total fiber: 4 g
Protein: 4 g
Carbohydrates: 17 g
Potassium: 393 mg