National Presto Industries
Soup: Good for the heart and soul.
NOTHING is more comforting on a cool evening than a steaming bowl of broth brimming with nutritious veggies and beans plus a slippery noodle or two. Jeanne Jones' recipe follows from "Cooking From the Cupboard - Quick and Easy Low-Fat Meals" (Surrey Books, 1995, softcover, 168 pages, $12.95). Hearty soup an easy,
low-fat supperJane Miura and an Ewa reader inquired about such a hearty minestrone, which contains less than 3 grams of fat per serving.
The cookbook features 125 fast, user friendly recipes ranging from sauces and dressings to vegetarian meals, meat dishes and sweets. Call 1-(800)-326-4430 to receive a Surrey catalog or to order the book.
1 medium onion, chopped, or 1-1/2 cups frozen chopped onions Minestrone
2 garlic cloves, minced or pressed
1 can fat-free, sodium-reduced chicken or vegetable stock (14-1/2 ounces)
1/4 cup dry white wine
1 can dark red kidney beans, undrained (15 ounces)
1 14-1/2 ounce can chopped tomatoes, undrained
1 8-ounce can Italian green beans, drained
1 cup shredded cabbage or coleslaw mix
1 teaspoon chili powder
3/4 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/2 cup dry spaghetti (2 ounces), broken into 1-inch pieces
1/2 cup shredded Parmesan cheeseCombine onion and garlic and cook, covered, over low heat 10 minutes or until onion is translucent, adding a little water if necessary to prevent scorching. Add all remaining ingredients, except spaghetti and cheese, and bring to a boil. Add spaghetti and cook 12 minutes. Add cheese and stir until cheese is melted. Makes 7 cups.
Approximate nutritional analysis per cup: 166 calories, 2.8 grams total fat, 1.5 grams saturated fat, 5.6 milligrams cholesterol, 603 milligrams sodium.*
