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Minestrone Soup

Source of Recipe

The Low-Fat Recipes Newsletter

Minestrone Soup
6 servings - 1 1/2 cups each

1-3/4 cups water
14 1/2 ounce can fat-free chicken broth
16-ounce can low-sodium tomatoes, cut up
1 cup chopped onion
1 cup shredded cabbage
3/4 cup tomato juice
1/2 cup shredded carrot
1/2 cup chopped celery
1 teaspoon crushed basil
1/4 teaspoon garlic powder
12-ounce can rinsed and drained kidney beans
1 cup chopped zucchini
1 cup fresh or frozen green beans
1/2 cup elbow macaroni
2 tablespoons Parmesan cheese or trya soy cheese substitute

In a large saucepan, combine water, chicken broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, and garlic powder; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in remaining ingredients except Parmesan cheese. Return to a boil; reduce heat, cover, and simmer 10 to 15 minutes or until vegetables are tender.

One 1-1/2-cup serving equals: 178 calories; 1 g. fat, 9 g. protein; 36 g. carbohydrate; 1 mg. cholesterol; 375 mg. sodium