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A cholesterol-free classic Italian vegetable soup brimming with fiber-rich vegetables.

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
2 zucchini, thinly sliced
3 waxy potatoes, peeled and cubed
1-cup green beans cut into 1-inch pieces
3 cups shredded cabbage
6 cups of beef broth
One 16-ounce can of tomatoes
One 16-ounce can white beans, rinsed and drained
Salt
1/4 cup grated fat free Parmesan cheese

Heat olive oil and butter in a large stock-pot. Add the onion and cook over low heat until soft; do not brown. Add carrots, celery, potatoes, beans, cabbage, and broth. Heat to boiling. Reduce heat to low. Cover and simmer for 1 hour.

Add tomatoes and their liquid and beans and simmer 30 minutes more. Taste for salt and add if necessary. Stir in cheese. Recipe makes eight servings Minestrone Soup.

Nutrients per serving: 230 calories, 12g protein, 34g carbohydrate, 7g fiber, 6g fat, 2g saturated fat, 6mg cholesterol, 225mg sodium.

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