1/4 cup olive oil
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1-1/3 cup onion, coarsely chopped
1-1/2 cup celery with leaves, coarsely chopped
1 6-ounce can tomato paste
1 tablespoon fresh parsley, chopped
1 cup carrots, sliced, fresh or frozen
4-3/4 cups cabbage, shredded
1 1-pound can tomatoes, cut upgano 1 cup canned red kidney beans, drained, rinsed
1-1/2 cup frozen peas
1-1/2 cup fresh green beans
Dash hot chili sauce
11 cups water
2 cups spaghetti, uncooked, broken
Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and saute for about 5 minutes.
Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
Add uncooked spaghetti and simmer for only 2 to 3 minutes.
Recipe makes 16 servings.
Serving size: 1 cup
Calories: 112; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 202mg; Carbohydrates: 17g Protein: 4g; Fiber: 4g
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