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 tsp garlic powder |
| 1-1/3 C | coarsely chopped onion |
| 1-1/2 C | coarsely chopped celery and leaves |
| 1 can (6 oz) | tomato paste |
| 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 |
| dash | hot sauce |
| 11 C | water |
| 2 C | uncooked, broken spaghetti |
- 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.
Each serving provides:
Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg