Vegetable Noodle Soup
Serve with crunchy hard rolls or fresh hot French bread.

Servings: 8

• 12 ounces uncooked eggless noodles
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 1 14.5-ounce can diced Italian tomatoes
• 3 14.5-ounce cans fat free vegetable or chicken broth
• 1 1/2 cups water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1
bay leaf
• 2 12-ounce cans white cannellini beans, rinsed and drained
• salt and freshly ground black pepper to taste
For Garnish:
• 1/4 cup chopped fresh parsley
• 1/4 cup reduced fat Parmesan topping

Sauté onion in a small amount of the vegetable or chicken broth until onions are translucent, about 3 minutes. Add garlic, carrots and celery and sauté until tender, about 5 minutes. Add more broth if necessary. Add tomatoes and their juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered for 30 minutes.

While soup is simmering cook noodles according to package directions. Drain and set aside.

After soup has simmered for 30 minutes, remove bay leaf and add beans and noodles.

Garnish with fresh parsley and Parmesan topping.

Per Serving: 329 Calories
3g Fat (7.8% calories from fat)
23g Protein
59g Carbohydrate
109g Dietary Fiber
42mg Cholesterol
402mg Sodium

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