Fresh Vegetable Soup

Absolutley superb! I made this for a church function using my own beef stock and FiberWise Pasta. I made a double batch so I could freeze some. For extra protein, add diced (cooked) chicken breast.

Yield: 8     (serving size: 2 cups + 2 tbsp. cheese)

2 tbsp. olive oil

2 cups chopped onion

5 garlic cloves, minced

2 cups chopped celery (about 4 stalks)

2 cups (2-inch) cut green beans (about 1/2 lb.)

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup thinly sliced carrot

1 medium zucchini, halved lengthwise & sliced (about 1 cup)

2 tsp. chopped fresh basil or 1 tsp. dried

2 tsp. chopped fresh oregano or 1 tsp. dried

2 tsp. chopped fresh rosemary or 1 tsp. dried

4 (14 1/4-oz. cans) fat-free less-sodium beef broth (7 cups + 2 tbsp.)

1 (15-oz. can) less-sodium kidney beans, drained

4 cups chopped seeded tomato

2/3 cup uncooked elbow macaroni (about 3 oz.)

1 (8-oz. can) no-salt-added tomato sauce

2 cups shredded green cabbage

3/4 tsp. salt

3/4 tsp. black pepper

1 cup grated Parmesan cheese

  1. Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next (9) ingredients (celery through kidney beans). Bring to boil; cover, reduce heat, ans simmer 30 minutes.
  2. Add tomato, macaroni, and tomato sauce. Bring to boil; cover, reduce heat, and simmer 20 minutes or until pasta is done.
  3. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve wit cheese.

Note: refrigerate any remaining soup in an airtight container up to 1 week, or freeze up to 3 months.

CALORIES 272 (25% from fat); FAT 7.6g (sat. 2.6); CHOL 8mg; SOD 320mg; CARB 39.4g; FIBER 6.4g; PROTEIN 12.5g

Based on recipe from Cooking Light Annual Recipes 2000

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