- 5 cups low-sodium beef broth (from packet reconstituted with water or canned)
- 3 carrots, diced
- 3 large outer celery stalks, sliced at a diagonal
- 1 onion, chopped
- 3 to 4 cloves garlic, minced or pressed
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 15 ounces can red kidney beans, drained and rinsed (or great Northern beans)
- 15 ounces can Italian-style stewed tomatoes (or regular stewed tomatoes)
- 2 cups zucchini pieces (zucchini halved lengthwise and sliced)
- 1/2 cup whole- or part-wheat macaroni (or similar shaped pasta)
- 4 tablespoons freshly grated parmesan cheese (optional)
1. In a large saucepan, combine broth, carrot, celery, onion, garlic, basil, oregano, and pepper. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
2. Stir in beans, tomatoes, zucchini, and macaroni. Return to boiling; cover and reduce heat to simmer. Cook 10 minutes more or until vegetables are tender.
3. Serve into serving bowls and sprinkle parmesan cheese over the top of each if desired.
Per serving: 228 calories, 13.5 g protein, 38.5 g carbohydrate, 2.5 g fat (0 g saturated fat), 0 mg cholesterol, 10.5 g fiber, 618 mg sodium (if using less sodium beef broth). Calories from fat: 9%.
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