From Paulette Vickery's Recipe Collection

WW: MINISTRONI

soups, vegetables

1 tablespoon olive oil
2 each onions, chopped
2 teaspoon minced garlic, in a jar
1 can crushed tomatoes, 28oz
3 cup vegetable broth
2 each carrots, sliced
4 each celery stalks, sliced
3/4 cup ditaleeny pasta
1 can canaleeny beans
1 pkg chopped spinach
2 teaspoon dried oregano
1/2 teaspoon black pepper
2 tablespoon parmisan cheese

Heat oil in a large nonstick dutch oven. Add onions and garlic and cook until tender, about 5 minutes. Add tomatoes, broth, carrots, celery, pasta, and 3 cups water. Bring to a boil, stirring as needed, to prevent pasta from sticking to the bottom of the pan. Reduce the heat and simmer covered, stirring as needed, until pasta is tender, about 15 minutes. Add drained and rinsed beans, spinach, oregano, and pepper. Return to a boil, stirring as needed. Serve sprinkled with the cheese. Per serving: calorries 268, total fat 6 G, saturated fat 2 G, cholesterol 3 MG, sodium 209 MG, carbohydrate 44 G, fiber 7 G, protein 15 G, calcium 203 MG, points 4.

Yield: 6 servings





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