- 1 tbsp. white cooking wine
- 1 1/2 cups chopped celery
- 1/2 cup chopped onion
- 2 to 3 cloves garlic, minced
- 2 cans (14 1/2 ounces each) no salt added tomatoes, undrained and chopped
- 4 cups chopped cabbage
- 1 1/3 cups chopped carrots
- 1 can (46 ounces) no salt added tomato juice
- 1 can (19 ounces) white kidney beans (cannellini), drained
- 1 can (15 1/2 ounces) red kidney beans, drained
- 1 can (15 ounces) garbanzo beans, drained
- 1/4 cup chopped fresh parsley
- 1 tbsp. plus 1 tsp. dried basil leaves
- 3/4 cup (4 ounces) uncooked small elbow macaroni, cooked (without salt or added fat) and well drained
- 1/4 cup grated Parmesan cheese
- Pepper to taste
Heat cooking wine in large saucepan on medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender. Stir in tomatoes, cabbage and carrots. reduce heat to low. Cover. Simmer until vegetables are tender. Stir in tomato juice, beans, parsley, oregano and basil. Simmer until beans are heated. Stir in macaroni just before serving. Serve sprinkled with Parmesan cheese. Season with pepper, if desired.Yield: 16 servings
Nutrition Information:( 1 serving ( 1cup) )
- 231 calories
- 2.7 grams fat
- 1.2 milligrams cholesterol
- 65 milligrams sodium
- Diabetic Exchanges: 2 starch, 1/2 ounce lean protein, 1 1/2 vegetable
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