Laurdee
05-13-2000, 12:31 PM
1 Tbsp. olive oil
3 cloves garlic, finely chopped
2 medium white onions, chopped (I used frozen, chopped)
2 cups chopped celery
5 carrots, peeled and sliced
2 cups (98% fat free)chicken broth
2 tsp. granulated beef bouillon
2 cups water
1-14 1/2 oz can diced tomatoes, Italian seasoned
1-14 1/2 oz can plain diced tomatoes (which I blended to make more of a sauce)
1 can green beans
1/2 package frozen spinach
1 large zucchini, sliced and quartered
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
Optional:
1/2 cup small pasta
grated Parmesan
1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2-3
minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for
1-2 minutes.
2. Add chicken broth,, beef bouillon, water and tomatoes, bring to boil, stirring
frequently. Reduce heat to low and add green beans, spinach, zucchini, oregano,
basil, salt and pepper. Simmer for 30 -40 min., the longer the better.
3. Cook noodles as directed. Drain and set aside.
4. Once pasta is cooked and soup is heated through, place 2 tablespoons of pasta
(or however much you want) into individual serving bowls. Ladle soup on top of pasta
and sprinkle Parmesan cheese on top.
The only points would be for the olive oil. Also, don't forget to add the extra points for the pasta and cheese.
Laurie~~Some people dream of success...while others wake up and work hard at it..~~
3 cloves garlic, finely chopped
2 medium white onions, chopped (I used frozen, chopped)
2 cups chopped celery
5 carrots, peeled and sliced
2 cups (98% fat free)chicken broth
2 tsp. granulated beef bouillon
2 cups water
1-14 1/2 oz can diced tomatoes, Italian seasoned
1-14 1/2 oz can plain diced tomatoes (which I blended to make more of a sauce)
1 can green beans
1/2 package frozen spinach
1 large zucchini, sliced and quartered
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
Optional:
1/2 cup small pasta
grated Parmesan
1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2-3
minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for
1-2 minutes.
2. Add chicken broth,, beef bouillon, water and tomatoes, bring to boil, stirring
frequently. Reduce heat to low and add green beans, spinach, zucchini, oregano,
basil, salt and pepper. Simmer for 30 -40 min., the longer the better.
3. Cook noodles as directed. Drain and set aside.
4. Once pasta is cooked and soup is heated through, place 2 tablespoons of pasta
(or however much you want) into individual serving bowls. Ladle soup on top of pasta
and sprinkle Parmesan cheese on top.
The only points would be for the olive oil. Also, don't forget to add the extra points for the pasta and cheese.
Laurie~~Some people dream of success...while others wake up and work hard at it..~~