1\/4 C. olive oil
\n1 clove garlic, minced (or 1\/8 tsp. powder)
\n1 1\/3 C. onion, coarsely chopped
\n1 1\/2 C. celery with leaves, coarsely chopped
\n1 can (6 oz) tomato paste
\n1 T. fresh parsley, chopped
\n1 C. carrots, sliced, fresh or frozen
\n4 3\/4 C cabbage, shredded
\n1 can (1 lb) tomatoes, cut up
\n1 C. canned red kidney beans, drained, rinsed
\n1 1\/2 C. frozen peas
\n1 1\/2 C. fresh green beans
\ndash hot sauce
\n11 C. water
\n2 C. spaghetti, uncooked, broken<\/p>\n
Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and saut\u00e9 for about 5 minutes. Add all remaining ingredients except spaghetti. Stir until ingredients arewell 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\u20133 minutes.<\/p>\n
Yield: 16 servings
\nServing Size: 1 C.<\/p>\n
Calories: 112
\nFat: 4g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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, fresh or frozen 4 3\/4 C cabbage, shredded 1 can (1 lb) tomatoes, cut up 1 C. canned red kidney beans, drained, rinsed 1 1\/2 C. frozen peas 1 1\/2 C. fresh green beans dash hot sauce 11 C….<\/p>\n