Low-Fat Minestrone Soup

Prep Time: 30 Minutes

Cook Time: 60 Minutes

Ready In: 90 Minutes

Servings: 8

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

Ingredients:

1 tablespoon vegetable oil

2 garlic cloves, finely chopped

1/2 cup onion (about 1 med)

3 cups chopped green cabbage (about 1/2 medium head)

2 cups chopped zucchini (about 2 small)

1 cup slice carrot (about 2 medium)

1 cup chopped celery (about 2 medium stalks)

4 cups vegetable broth (i ve used vegetable broth cubes or canned broth)

4 cups tomato juice (i use a whole large can)

1 cup dry red wine

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1 (28 ounce) can whole tomatoes, undrained

1 (14 ounce) can garbanzo beans, rinsed and drained

1 (14 ounce) can kidney beans, rinsed and drained

1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain

grated parmesan cheese, if desired

Directions:

1. Heat oil in 8 qt dutch oven over medium heat.
2. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
3. Stir in remaining ingredients except cheese, break up tomatoes.
4. Heat to boiling; reduce heat.
5. Cover and simmer 1 hour.
6. Serve with grated parmesan cheese.
7. Freezes well.
8. Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
9. Enjoy!

By RecipeOfHealth.com