Heidi D'Andraia
Ingredients:
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1 cup chopped onions
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¼ cup chopped celery
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3 slices turkey bacon-chopped
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1 clove garlic-minced
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3 cups water
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1 (14-ounce) can stewed tomatoes with juice – chopped
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1/2 cup canned chick- peas or small white beans-rinsed & drained
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1/2 cup finely shredded cabbage
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1/2 cup chopped carrots
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2 tablespoons minced parsley
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 cup elbow pasta
Directions:
1. Lightly spray medium saucepan with no stick spray.
2. Add onions, celery, bacon and garlic – stir over medium heat until onions & celery are tender.
3. Add water, tomatoes with juice, chick-peas, cabbage, carrots, parsley, basil, and oregano- bring to a boil then reduce heat.
4. Cover and simmer for 20-30 minutes until the cabbage & carrots are tender.
5. Add elbow pasta.
6. Return to a boil, reduce heat, cover and simmer for 10 minutes.
7. Enjoy!
Healthy Highlights: Calories: 131 Fat: 2g Cholesterol: 5mg
