1/4 C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
1 1/3 C onion, coarsely chopped
1 1/2 C celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 T fresh parsley, chopped
1 C carrots, sliced,
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, chopped
1 C canned red kidney beans, drained and rinsed
1 1/2 C frozen peas
1 1/2 C fresh green beans
dash hot sauce
11 C water
2 C spaghetti, uncooked, broken
Heat oil in 4 qt saucepan, add garlic, onion, and celery, sauté for about 5 minutes.
Add all remaining ingredients except spaghetti. Stir until 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.
Each serving provides:
Calories: 112, Total fat: 4 g, Total fiber: 4 g