Monday, February 13, 2006
Point Count: Italian Vegetable Soup
Modified from the Barnes & Noble "Low Fat Low Cholesterol" cookbook.
1 small carrot
2 scallions
1 stalk celery
2 oz green cabbage
4 cups veg. stock
1 bay leaf
1 can cooked cannelini beans
1/4 cup pasta
S&P
Cut the carrots, scallion, and celery into long julliene strips. Slice the cabbage very finely.
Put the stock and bay leaf into a large saucepan and bring to a boil. Add the carrot, scallion, and celery, cover and simmer for 6 minutes.
Add the cabbage, beans and pasta. Stir, tehn simmer uncovered 5-10 minutes or until vegetables and pasta are tender. Remove the bay leaf and season with salt & pepper to taste.
Should be 1 point/serving. Mmmm, soup!
1 small carrot
2 scallions
1 stalk celery
2 oz green cabbage
4 cups veg. stock
1 bay leaf
1 can cooked cannelini beans
1/4 cup pasta
S&P
Cut the carrots, scallion, and celery into long julliene strips. Slice the cabbage very finely.
Put the stock and bay leaf into a large saucepan and bring to a boil. Add the carrot, scallion, and celery, cover and simmer for 6 minutes.
Add the cabbage, beans and pasta. Stir, tehn simmer uncovered 5-10 minutes or until vegetables and pasta are tender. Remove the bay leaf and season with salt & pepper to taste.
Should be 1 point/serving. Mmmm, soup!
