Title: The Governor's Vegetable and Pasta Soup > Low-Fat
Categories: Soup Vegetable Pasta Lowfat
Yield: 12 Servings

1	tb	Olive oil
3	cl	Garlic; minced
1	lg	Celery rib; chopped
1		Green pepper; chopped
2		Carrots; sliced
3		Red potatoes;unpeeled,sliced
2		Yellow squash;coarse chopped
2		Zucchinis; sliced
2	c	Fresh tomatoes; chopped or
16	oz	Can stewed tomatoes
2	qt	Chicken broth
2	tb	Celery leaves; chopped
1	ts	Oregano
1	tb	Basil
1/8	ts	Cayenne
		Tabasco; to taste
1	c	Spaghetti; broken into pieces or macaroni; cooked
		Parmesan cheese; grated, opt

This recipe comes from former first lady of Tennessee, Betty Dunn.

Combine all the ingredients except the pasta and cheese in a large pot. Bring to a boil, reduce heat and simmer covered for 50 min. Add the pasta and simmer 10 min more. serve sprinkled with parmesan cheese if desired.

Per serving [without cheese]: 2.3 g fat, 0.5 g saturated fat, 1 mg chol, 95 cal, 2 g fibre, 530 mg sodium

Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller

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