Nutritive Information
- Calories per serving: 153
- Total Fat: 4 g
- Saturated fat: less than 1 g
- Cholesterol: 0 mg
- Sodium: 191 mg
Ingredients
- Olive oil: 1/4 C
- Clove garlic, minced or garlic powder: 1/8 tsp
- Gp and 1 CGcoarsely chopped onion: 1-1/3 C
- Coarsely chopped celery and leaves: 1-1/2 C
- Tomato paste: 1 can (6 oz)
- Chopped fresh parsley: 1 Tbsp
- Sliced carrots, fresh or frozen: 1 C
- Shredded cabbage: 4-3/4 C
- Tomatoes, cut up: 1 can (1 lb)
- Canned red kidney beans, drained and rinsed: 1 C
- Frozen peas: 1-1/2 C
- Fresh green beans: 1-1/2 C
- Dash hot sauce : 1
- water: 11 C
- Uncooked, broken spaghetti: 2 C
Instructions
- Heat oil in a 4-quart saucepan.
- Add garlic, onion, and celery and saute about 5 minutes.
- Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
- Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
- Add uncooked spaghetti and simmer 2-3 minutes only.
