Minestrone Soup
This cholesterol-free Italian vegetable soup is brimming with fiber-rich beans, peas and carrots.

1/4 cup olive oil
1 1/2 cups coarsely chopped celery and leaves
1 1/3 cups coarsely chopped onion
1 clove garlic, minced or 1/8 teaspoon garlic powder
11 cups water
4 3/4 cups shredded cabbage
1 can (1 lb.) tomatoes, cut up
1 1/2 cups fresh green beans
1 1/2 cups frozen peas
1 cup sliced carrots, fresh or frozen
1 cup canned red kidney beans, drained, rinsed
1 can (6 oz.) tomato paste
1 Tbsp. chopped fresh parsley
dash hot sauce
2 cups uncooked, broken spaghetti

Heat oil in 4-quart saucepan. Add celery, onion, and garlic.. Saute about 5 minutes.

Add remaining ingredients except spaghetti. Stir until ingredients are well mixed. Bring to boil. Reduce heat, cover, simmer about 45 minutes or until vegetables are tender.

Add uncooked spaghetti and simmer 2 to 3 minutes.

YIELD: 16 servings (serving size: 1 cup)