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low fat, soups/stews

1 cup chopped onions
1/4 cup chopped celery
3 slices turkey bacon; chopped
1 garlic clove; minced
3 cups water
1 can stewed tomatoes - (14 oz) with juic; chopped
1/2 cup canned chick-peas (garganzo beans); rinsed and drained
(or small white beans)
1/2 cup finely-shredded cabbage
1/2 cup coarsely-chopped carrots
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup broken spaghettini

Lightly spray an unheated medium saucepan with olive oil no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender. Add the water, tomatoes (with juices), chick-peas, cabbage, carrots, parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender. Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer about 10 minutes or until the spaghettini is tender but firm. This recipe yields 6 main-dish servings. Comments: So full of beans, pasta and veggies -- this Italian soup is a complete meal in a bowl. You can use spaghettini (thin spaghetti) as the pasta in this soup, but almost any pasta will do. Nutritional Information Per Serving: Calories: 131; Fat: 2 grams (15% of calories); Cholesterol: 5 milligrams; Sodium: 277 milligrams; Fiber (grams) 7.6.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 30 Calories (kcal); 1g Total Fat; (41% calories from fat); 2g Protein; 3g Carbohydrate; 6mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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