Low-Fat Minestrone Soup

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil
• 2  garlic cloves, finely chopped
• 1⁄2 cup onion (about 1 med)
• 3  cups  chopped green cabbage (about 1/2 medium head)
• 2  cups  chopped zucchini (about 2 small)
• 1  cup  slice carrot (about 2 medium)
• 1  cup  chopped celery (about 2 medium stalks)
• 4  cups vegetable broth (I"ve used vegetable broth cubes or canned broth)
• 4  cups tomato juice (I use a whole large can)
• 1  cup dry red wine
• 1  tablespoon dried basil
• 1  teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon pepper
• 1 (28 ounce) can whole tomatoes, undrained
• 1 (14 ounce) can garbanzo beans, rinsed and drained
• 1 (14 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
•  grated parmesan cheese, if desired

Directions

1. Heat oil in 8 qt dutch oven over medium heat.
2. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
3. Stir in remaining ingredients except cheese, break up tomatoes.
4. Heat to boiling; reduce heat.
5. Cover and simmer 1 hour.
6. Serve with grated parmesan cheese.
7. Freezes well.
8. Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
9. Enjoy!