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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 1 | Onion; Md, Chopped |
| 2 | Celery Stalks chopped |
| 2 | Carrots sliced |
| 1 | Zucchini; Md, Sliced |
| 1/2 Tasse | Garbanzo Beans; Canned |
| 8 x ca. 30 g | Tomatoes W/Juice; Canned |
| 2 | bay leaves |
| 1/2 Teelöffel | Italian Herbs |
| 2 Tasse | chicken broth |
| 1 Tasse | tomato juice |
| 5 Tasse | water |
| 1 Esslöffel | Parsley fresh, chopped |
| 1/2 Tasse | mushrooms fresh, sliced |
| 2 Tasse | Spinach; Fresh, Chopped |
| 1 Tasse | pasta cooked |
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In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice, and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves. Each 1 cup serving contains:
Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium
100 5 G 16 G 3 G 3 G 0 0 184 Mg From The Cookbook For The 90s by Helen V. Fisher
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