Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
Serving Size | 1 cup |
Calories | 153 |
Total Fat | 4 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 191 mg |
Ingredients | Measures |
---|---|
Olive oil | ¼ cup |
Garlic, minced or 1/8 tsp garlic powder | 1 clove |
Coarsely chopped onion | 1 1/3 cup |
Coarsely chopped celery and leaves | 1½ cup |
Tomato paste | 1 can (6 ounces) |
Chopped fresh parsley | 1 tablespoon |
Sliced carrots, fresh or frozen | 1 cup |
Shredded cabbage | 4¾ cups |
(1 pound) tomatoes, cut up | 1 can |
Canned red kidney beans, drained and rinsed | 1 cup |
Frozen peas | 1½ cup |
Fresh green beans | 1½ cup |
Dask of hot sauce | |
Water | 11 cups |
Uncooked, broken spaghetti | 2 cups |