| |
| INGREDIENTS |
| 1 c |
diced onions
|
| 1 c |
diced carrots |
| 1 c |
diced celery |
| 4 |
garlic cloves, minced |
| 1 tsp |
dried oregano |
| 1 tsp |
dried basil |
| ¼ tsp |
ground black pepper |
| 2 c |
diced zucchini |
| ½ c |
diced fresh tomatoes |
| 3 tbsp |
red cooking wine |
| 2 c |
low sodium tomato juice |
| ½ c |
canned garbanzo beans, rinsed |
| 3 c |
low sodium vegetable broth |
| ½ c |
whole wheat macaroni, uncooked |
| 1 tbsp |
grated Parmesan cheese |
| ¼ c |
chopped fresh parsley |
| |
Cooking Spray |
| 1 muffin or 1/8 of casserole |
Cornbread |
|
|
|
| RECIPE |
- Lightly spray a 5 quart cooking pot with cooking spray. Sauté onions, carrots, celery and garlic for about 5 minutes or until vegetables become soft.
- Add oregano, basil and pepper, cover and cook for an additional 3 minutes over medium heat – if pot starts to dry out, add ¼ cup water for moisture.
- Uncover pot and add zucchini, tomatoes, red wine, tomato juice, garbanzo beans and broth, bring to a simmer over medium heat and cook for 10 minutes.
- Add the whole wheat macaroni and continue to simmer for an additional 10-15 minutes or when pasta is tender.
- Place ¾ cup soup in bowl and top with 1 tbsp parsley and ½ tsp parmesan cheese.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
3/4 cup
NUMBER OF SERVINGS:
10
|
|
|
| NUTRITION FACTS |
| |
| Calories |
70 |
|
| Total Fat |
0 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
294 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
