Italian Vegetable Soup
Healthy Cooking
June/July issue
Page:41
Laced with a splash of white wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
SERVINGS: 7
CATEGORY: Low Fat
METHOD:
TIME: Prep: 15 min. Cook: 25 min.
Ingredients:
2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)
Directions:
In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
Nutrition Facts
One serving:1 cup
Calories: 164,Fat:3 g,Saturated Fat:0 g,Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 vegetable, 1/2 fat.
Beth Layman :)
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