1 tbs. margarine
6-8 cloves garlic
4 cans (14.5 oz. each) fat-free chicken broth
6 oz. frozen cheese tortellini
1 (14.5 oz.) can diced tomatoes with Italian herbs
10 oz. fresh or frozen (thaw before adding to soup) spinach leaves
10 fresh basil leaves, chopped (or 2 tsp. dried basil)
1 (15.5 oz.) can butter beans (white lima beans), drained and rinsed
grated parmesan cheese if desired
Melt the margarine in a stockpot over medium heat. Add the garlic, saute' about 2 minutes, and before it turns golden brown, add the chicken broth and bring to a boil. Add the tortellini and cook about 5 minutes (less time if you are using fresh tortellini). Add the tomatoes with their liquid, reduce heat to a simmer and cook another 5 minutes, just until the pasta is tender. Stir in the spinach, basil and butter beans and cook 1 or 2 minutes. Serve sprinkled with grated cheese. Makes 11-12 cups of soup. A 1 1/2 cup serving is 5 points.
3 garlic cloves
3 large ripe tomatoes, quartered
2 medium cucumbers, chopped
1 large onion, chopped
2 green peppers, chopped
1 medium zucchini, chopped
3 tbs. red wine vinegar
1 tbs. olive oil
1 tsp. salt
1 tsp. black pepper
1 tbs. hot sauce
Turn food processor on and drop in the garlic cloves to finely mince. Add the vegetables in 2 or 3 batches and process each to desired consistency. Pour into a large bowl. Add the vinegar, olive oil, salt, pepper and hot sauce and mix well. Chill at least an hour before serving. This recipe makes about 8 cups of gazpacho. A 1 cup serving is 1 point.