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3 c. low-sodium chicken broth 2 c. shredded green cabbage 1 c. chopped onions 1 c. diagonally sliced carrots 1 c. diagonally sliced celery 1 c. julienne pared purple turnip 1 c. canned whole tomatoes 5 oz. pared julienne potato 2 tsp. Italian Seasoning 1 tsp. salt 1/4 tsp. pepper 1 c. trimmed green beans (cut into 1-inch pieces) 1 c. halved lengthwise and sliced zucchini 6 oz. rinsed and drained Roman or Red Kidney beans 1 c. cooked thin spaghetti (broken into halves) 1 1/2 oz. grated Romano or Parmesan cheese In large saucepan, combine broth, 3 cups water, cabbage, onions, carrots, celery, turnip, tomatoes, potatoes, Italian seasoning, salt, and pepper. Bring to a boil. Cover, simmer 20 minutes. Stir in green beans and zucchini; cover and cook 15 minutes longer. Stir in beans and spaghetti; heat to serving temperature. Sprinkle each serving with an equal amount of Romano cheese. Recipe makes approx: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |