 |
|
|
|
|
| [an error occurred while processing this directive]
|
Herbed Minestrone (Makes 6 servings)
1 tablespoon Italian seasoning
1 tablespoon fine, dry breadcrumbs
6 oz. extra lean ground beef
1 can (14 1/2 oz.) low-salt stewed tomatoes, about 2 cups
1 cup low-salt tomato juice
1 cup bow-tie pasta (uncooked)
¼ cup thinly sliced carrots
¼ cup canned chickpeas
½ teaspoon salt, if desired
½ teaspoon basil leaves, crushed
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
½ package (from a 10 oz. frozen package) chopped spinach
In small bowl, combine Italian seasoning, breadcrumbs, and lean ground beef; shape into 20 meatballs. In large skillet, brown meat on all sides; drain off and discard fat. Add stewed tomatoes, low-salt tomato juice, and water; bring to boil. Add pasta; cook, covered, until barely tender, about 12 minutes. Add carrots, chick-peas, salt, basil, onion powder, garlic powder, and black pepper. Add more low-salt tomato juice if needed. Cook, covered, until carrots are tender, about 5 minutes. Stir in spinach; heat until hot, about 1-2 minutes.
Per Serving (1 1/4-1 1/2 cups):
Calories: 161
Cholesterol: 14 mg
Fat: 1.5 g
Protein: 10.2 g
Carbohydrates: 26.4 g
Sodium: 366 mg
|
