3/4 c. chopped onion
2 cloves garlic, minced
1 T. vegetable oil
2 (14 1/2 oz.) cans vegetable broth
2/3 lb. (2 med.) potatoes, cut into 1/2″ cubes
1 1/2 c. frozen mixed vegetables
1 (8 3/4 oz.) can red kidney beans, drained
1 tsp. dried Italian herb seasoning
Grated Parmesan cheese
In 3-quart saucepan over medium heat, sauté onions and garlic in oil 5 minutes. Add broth and potatoes; bring to a boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into bowls. Sprinkle each serving with cheese. Makes 4 servings.
Menu: Italian Bread, Leafy Salad Greens with Italian Dressing, Biscotti.
Nutritional Information Per Serving: 220 calories, 7 gm fat, 5 mg cholesterol, 1230 mg sodium, 34 gm carbohydrate, 7 gm fiber, 9 gm protein.