A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

Ingredients

¼ cup olive oil

1 clove garlic, minced, or 1/8 tsp garlic powder

1⅓ cups onion, coarsely chopped

1½ cups celery and leaves, coarsely chopped

1 can (6 oz) tomato paste

1 Tbsp fresh parsley, chopped

1 cup sliced carrots, fresh or frozen

4¾ cups cabbage, shredded

1 can (1 lb) tomatoes, cut up

1 cup canned red kidney beans, drained and rinsed

1½ cups frozen peas

1½ cups fresh green beans

dash hot sauce

11 cups water

2 cups spaghetti, uncooked and broken

Directions

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion, and celery and sauté 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

Each serving provides

Calories: 112

Total fat: 4 g

Saturated fat: 0 g

Cholesterol: 0 mg

Sodium: 202 mg

Fiber: 4 g

Protein: 4 g

Carbohydrate: 17 g

Potassium: 393 mg

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