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| Low Fat Vegetable Minestrone
1 cup of chopped onions
1 clove garlic, minced
1 stalk celery, diced coarsely
1/2 cup of shredded cabbage
2 medium carrots, diced coarsely
2 medium potatoes, diced
3 cups of water
One 8 ounce can of peas, juice reserved
One 16 ounce can of kidney beans, undrained
1 cup of crushed tomatoes
1/2 cup of chopped fresh parsley
1/2 teaspoon of basil
Salt & pepper to taste
1 cup of cooked shells or elbows, optional |
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Dry sauté onions, garlic, celery, cabbage and carrots in large soup kettle 5 minutes. Add potatoes, water and reserved juice from canned peas, cover, simmer until vegetables are tender. Add undrained beans, tomatoes, parsley and basil. Season to taste with salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 30 minutes. Add peas and cook an additional 5 minutes. Serve as is or with a cup of cooked shells or elbow pasta. |
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