Monday, April 6, 2009

Quick Minestrone Soup

  • 2 cups diced zucchini
  • ½ cup uncooked brown rice
  • 1/8 tsp. pepper
  • 2 cloves garlic, minced
  • 2 (16-ounces) cans low sodium chicken broth
  • 1 (14 ½ -ounce) can Italian-style stewed tomatoes, untrained and coarsely chopped
  • 1 (16-ounce) can red kidney beans, drained
  • 1 (10 ounce) package frozen peas and carrots, thawed
  • ½ cup grated Parmesan cheese (leave out to make gfcf)

Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese, ladle into bowls.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.