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Ingredientes
- 1 Tbsp. Vegetable oil
- 2 x Cloves garlic, finely minced
- 1 med Onion, finely minced
- 1/2 med Head of cabbage, minced
- 2 sm Minced zucchini
- 1 c. Sliced carrots
- 1 c. Minced celery
- 4 c. Vegetable broth
- 4 c. Tomato juice
- 1 c. Dry red wine
- 1 Tbsp. Dry basil
- 1 tsp Salt
- 1/2 tsp Dry oregano
- 1/4 tsp Pepper
- 1 can (28-ounce) whole tomatoes, undrained
- 1 can (15-ounce) garbanzo beans, rinsed and liquid removed
- 1 can (15-ounce) kidney beans, rinsed and liquid removed
- 1 pkt (10-ounce) frzn minced spinach, thawed and squeezed to drain
- Â Â Grated parmesan cheese if you like
Direcciones
- Hi Dave! I love to cook and have been enjoying all the new recipes I keep receiving. Since I'm trying to watch my fat intake, I'm especially interested in low-fat recipes which taste good. I hate feeling deprived!! I thought which I might pass along this recipe which comes from the Betty Crocker's Easy Low-Fat Cooking book. 18% calories from fat.
- Heat oil in 8-qt Dutch oven over medium heat. Cook garlic and onion in oil about 2 min, stirring occasionally, till onion is tender. Stir in remaining ingredients except cheese; break up tomatoes. Heat to boiling; reduce heat. cover and simmer 1 hour. Serve with cheese. 10 servings.
- I've made this soup several times now and it freezes great. As I have a full-time job outside the house, I cheat and use Vegeta or possibly Bovril vegetable broth pwdr. I throw in a whole 48 ounce can of tomato juice and water to make up the difference. I also find it easier to break up the whole tomatoes with my hands before I add in them to the soup. Do not omit the wine in this, as I feel which this is what gives it so much flavour. My eight year old daughter calls it Yummy Soup when I serve it over warm pasta. We like bows or possibly radiatorre best. Buon appetito!!
- PS: I'm currently living in Edmonton, Alberta, Canada and spring is just beginning here. I envy those of you who live in warmer climates. PLease drop me a line if you enjoy this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 10 servings | |
| Calories 71 | |
| Calories from Fat 13 | 18% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 892mg | 37% |
| Potassium 336mg | 10% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.21g | 3% |
| Protein 1.4g | 2% |
