Kathy Smith's Hearty Minestrone Soup (4 PTS)

Recipe Ingredients

		Waldine Van Geffen Vghc42a
1		Onion - slice thin (medium)
1/4 teaspoon	1.3ml	Garlic - mince
1/2 tablespoon	7.5ml	Extra virgin olive oil
1		Diced tomatoes - or
2 cups	125g / 4.4oz	Fresh tomatoes - chop
16 oz	454g	Italian-style vegetables
1 cup	237ml	Tomato juice, low sodium
1 cup	237ml	Nonfat beef broth
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Italian seasoning
1		Fresh basil - chop (1 to 2)
1/8 teaspoon	0.6ml	Pepper
1/2 cup	118ml	Macaroni
1		Great Northern beans - drain
1/4 cup	36g / 1.3oz	Parmesan cheese - shred

Recipe Instructions

In large soup pot, saute onion and garlic in oil over medium heat until

onion is soft. Add tomatoes, veggies, tomato juice, broth, sugar and

seasonings.

Bring to boil and add macaroni and beans. Reduce heat and cover. Simmer

approximately 20 minutes. If soup is too thick add more tomato juice or

water. Serve with 1 tb Parmesan sprinkled on top. 1 cup: 127 calories.

Per serving: 293 Calories (kcal); 3g Total Fat; (9% calories from fat); 17g

Protein; 52g Carbohydrate; 2mg Cholesterol; 416mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

Source:
Karyn Burdell

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