 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This soup has fewer than 450 milligrams of sodium per serving, which fits well into a heart-healthy diets. Ingredients:
3 cups water |
1 cup shredded cabbage |
1 medium onion, chopped |
1 medium carrot, chopped |
1 stalk celery, sliced |
16 ounces classico® tomato and basil pasta sauce |
1 (15 ounce) can cannellini beans, no-salt-added, rinsed and drained |
1 small zucchini, halved lengthwise and sliced |
1/3 cup packaged dried small shell pasta |
1/8 teaspoon salt |
4 teaspoons grated parmesan cheese |
Directions:
1. In a large saucepan or Dutch oven combine the water, cabbage, onion, carrot, and celery. Bring to boiling; reduce heat to medium. Cook, covered, for 10 to 15 minutes or until vegetables are tender.
2. Add Classico® Tomato and Basil pasta sauce, kidney or great northern beans, zucchini, uncooked pasta, and salt. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables and pasta are tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese.
|
|