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RECIPES

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SOUPS & STEWS

HEARTY VEGETABLE SOUP- 1 point
       2 carrots, thinly sliced
       1 medium onion, diced
       3 cloves garlic, minced
       2 celery stalks, thinly sliced
       1 tsp. olive oil
       5 (14.5 oz.) cans fat-free beef broth
       3 cups chopped green cabbage
       1 can green beans, drained and rinsed
       1 (14.5 oz.) can diced tomatoes with Italian herbs
       2 tbs. tomato paste
    1/2 cup small pasta, such as chili-mac
       1 tsp. dried basil
       1 tsp. dried oregano
       1 tsp salt
       2 small zucchini, halved lengthwise and sliced
       1 (19 oz.) can red kidney beans, drained and rinsed

Spray a large soup pot with non-stick cooking spray. Saute' the carrot, onion, garlic and celery in the olive oil over low heat until softened, about 5 minutes. Add the broth, cabbage, green beans, diced tomatoes, tomato paste, basil, oregano and salt; bring to a boil. Add the pasta, lower heat and simmer, covered, about 15 minutes, or until pasta is cooked. Stir in the zucchini and the kidney beans and heat for another 5 minutes.
This recipe makes about 16 cups of soup (8 servings). A serving of 1 1/2 cups has 1 point. Sprinkle with 1 tbs. grated cheese if desired for an additional point. Delicious!

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