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TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 9 servings

Ingredients

  • 1 medium onion, chopped
  • 3/4 cup sliced celery
  • 2 medium carrots, sliced
  • 3 tablespoons butter
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 2 cups water
  • 4 cups shredded cabbage
  • 1 medium potato, peeled and diced
  • 2 garlic cloves, minced
  • 1 tablespoon dried basil
  • 2-1/4 teaspoons dried oregano
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon pepper
  • Pinch cayenne pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 cup cooked rice

Nutritional Facts

1 cup: 166 calories, 6g fat (0g saturated fat), 0mg cholesterol, 87mg sodium, 27g carbohydrate (0g sugars, 0g fiber), 7g protein Diabetic Exchanges:1-1/2 starch, 1 vegetable 1 fat

Directions

  1. In a Dutch oven, saute the onion, celery and carrots in butter until vegetables are tender. Add the tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through. Yield: 9 servings (2-1/4 quarts).
Originally published as Meatless Minestrone in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p25


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