Hearty Italian Tomato Soup Serves 6 to 8 1 tbsp. margarine 1 large onion, chopped 2 stalks celery, sliced 2 medium carrots, chopped 2 cloves garlic, minced 1 can (28 oz.) crushed tomatoes 6 c. reduced sodium beef broth 1 1/2 c. shredded cabbage 1 1/2 tsp. each of dried basil leaves, and oregano 1 c. small pasta shells (elbow macaroni or bow tie pasta) 1 can (19 0z) kidney beans, chick-peas, or black beans rinsed and drained 1/2 c. chopped fresh parsley Grated Parmesan cheese for garnish In a large sauce pan over meduim heat, cook onion, celery, carrots and garlic in margarine for 10 mins. stirring frequently. Add tomatoes, beef broth, cabbage, basil and oregano. Bring to a boil; reduce heat, cover and simmer for 15 mins. Stir in pasta and beans. Cook for 20 mins. longer, stirring often. Stir in parsley, serve and sprinkled with grated Parmesan cheese. Cal. 239, Carbs. 44 gm, Protein 12 gm, Fat 3 gm, Soduim 940 mg |
