LSue
08-15-2000, 09:44 AM
For me, soup is the ultimate quick comfort food to eat on my lunchbreak from my kiddies...so I'm now on a mission...school is starting next week and I'm racing to get my freezer full of various kinds in single portions. Then all I have to is grab one, add some fruit and GO!
Just came up with this new one...hope ya like it!
Linda
* Exported from MasterCook *
Veggie Bean Soup (1 point)
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups- Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small sweet onion -- chopped
4 stalks celery -- chopped
4 carrots -- chopped
4 cloves garlic -- minced
2 cups frozen mixed vegetables
2 14 ounce cans low sodium beef broth -- (I use Health Valley)
1 14 ounce can stewed tomatoes -- (I use low salt), coarsely chopped
2 14 ounce cans tomatoes, low sodium -- coarsely chopped
1 14 ounce can cannelini beans, cooked -- rinsed and drained
1 cup minced fresh parsley
3 cups fresh spinach
Grated Parmesan cheese -- for sprinkling, optional
In large pot, heat olive oil over medium heat; saute onion, celery, carrot and garlic until lightly browned. (about 10 minutes) Stir in next 4 ingredients; bring soup to a low boil. Reduce heat to simmer; stir in beans; continue to cook for 5 minutes more. Stir in salt and pepper to taste (if desired), parsley and spinach and continue cooking just until greens are wilted. Serve immediately (or freeze in individual portions) sprinkling with grated Parmesan cheese if desired.
Yield: (7) 1-1/2 cup servings
*Calories: 219 Fat: 2g Fiber: 11g
*Most of the calories are derived from zero point veggies, hence the 1 point.
Hint: I use Zip-loc or Glad plastic containers (12 oz size) for easy portioning and freezing. Reheats great in the microwave!
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Just came up with this new one...hope ya like it!
Linda
* Exported from MasterCook *
Veggie Bean Soup (1 point)
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups- Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small sweet onion -- chopped
4 stalks celery -- chopped
4 carrots -- chopped
4 cloves garlic -- minced
2 cups frozen mixed vegetables
2 14 ounce cans low sodium beef broth -- (I use Health Valley)
1 14 ounce can stewed tomatoes -- (I use low salt), coarsely chopped
2 14 ounce cans tomatoes, low sodium -- coarsely chopped
1 14 ounce can cannelini beans, cooked -- rinsed and drained
1 cup minced fresh parsley
3 cups fresh spinach
Grated Parmesan cheese -- for sprinkling, optional
In large pot, heat olive oil over medium heat; saute onion, celery, carrot and garlic until lightly browned. (about 10 minutes) Stir in next 4 ingredients; bring soup to a low boil. Reduce heat to simmer; stir in beans; continue to cook for 5 minutes more. Stir in salt and pepper to taste (if desired), parsley and spinach and continue cooking just until greens are wilted. Serve immediately (or freeze in individual portions) sprinkling with grated Parmesan cheese if desired.
Yield: (7) 1-1/2 cup servings
*Calories: 219 Fat: 2g Fiber: 11g
*Most of the calories are derived from zero point veggies, hence the 1 point.
Hint: I use Zip-loc or Glad plastic containers (12 oz size) for easy portioning and freezing. Reheats great in the microwave!
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