Ingredients
- 1/4 cup olive oil
- 1 clove garlic, minced or 1/8 tsp garlic powder
- 1-1/3 cup coarsely chopped onion
- 1-1/2 cup coarsely chopped celery and leaves
- 1 can (6 oz.) tomato paste
- 1 tablespoon chopped fresh parsley
- 1 cup sliced carrots, fresh or frozen
- 4-3/4 cup shredded cabbage
- 1 can (1 lb.) tomatoes, cut up
- 1 cup canned red kidney beans, drained and rinsed
- 1-1/2 cup frozen peas
- 1-1/2 cup fresh green beans
- dash hot sauce
- 11 cups water
- 2 cups uncooked, broken whole wheat spaghetti
|
Directions
1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and saut� about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
No comments:
Post a Comment