Minestrone Soup

By North Star



Ingredients.

2 cups diced zucchini
1/2 cup small uncooked pasta such as shell, ditalini (whole wheat preferred)
1/8 tsp. pepper
2 cloves garlic, minced
2 (16-oz.) cans one-third-less sodium chicken broth
1 (14 1/2-oz.) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-oz.) can red kidney beans, drained and rinsed
1 (10-oz.) pkg. frozen peas and carrots (may also use fresh)
9 Tbsp. freshly grated Parmesan cheese


Combine all ingredients except for pasta and cheese in a large saucepan and bring to a boil.

Add pasta, stir, cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally.

Ladle into bowls and sprinkle with 1 Tbsp. Parmesan cheese.

Note: Sodium can be reduced 200mg per serving by using no-salt-added stewed tomatoes and no-salt-added canned kidney beans (total is then 228mg sodium per serving)

Yield: 9 servings

PER SERVING:
CALORIES: 140
FAT: 2.8g SATURATED FAT: 1g
SODIUM: 420mg
CHOLESTEROL: 5mg
CARBOHYDRATE: 23 g
FIBER: 6g
PROTEIN: 9g

Recipe from www.waukeshamemorial.org