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Minestrone With Dried Tomatoes

soups & stews

1 medium onion; finely chopped
--1/2 cup
2 cloves garlic; minced
1 teaspoon cooking oil
43 1/2 ounces reduced-sodium chicken broth
--3 - 14 1/2 ounce cans
14 1/2 ounces beef broth
1 teaspoon dried sage; crushed
1/4 teaspoon pepper
15 ounces garbanzo beans; rinsed and drained
1 large potato; chopped
--1 cup
2 small carrots; sliced
--2/3 cup
1 stalk celery; sliced
1/3 cup dried tomatoes; finely snipped
1 cup shredded cabbage
1 small zucchini; sliced
--2/3 cup
1/2 cup frozen peas
1/2 cup frozen whole kernel corn
1/4 cup port wine
3 tablespoons finely shredded parmesan cheese
--or grated

Cook onion and garlic in hot oil in a Dutch oven till tender. Add chicken broth, beef broth, sage, pepper, Garbanzo beans, potato, carrots, celery, and dried tomatoes. Bring to boiling. Reduce heat, cover, and simmer for 20 minutes or till vegetables are almost tender. Add cabbage, zucchini, peas, and corn. Cover and simmer 10 minutes more. Remove from heat; stir in port. Sprinkle Parmesan cheese over each serving.

Makes 6 servings.

Nutrition facts per serving: 193 cal., 4 g total fat (0 g sat. fat), 2 mg cholesterol, 804 mg sodium, 31 g carbohydrate., 5 g dietary fiber, 9 g pro. Daily Value: 40% vitamin. A, 34% vitamin. C, 20% iron.

Food Exchanges: 1 vegetable, 2 bread, 1/2 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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