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1 cup beans (red kidney, pinto, etc.),
1/2 soaked overnight or canned
1 whole carrots, sliced thin
2 whole beet, sliced
2 whole potato, diced
3 head celery, chopped
1 bunch parsley, chopped
8 pound sliced green beans
1/3 whole zucchini, sliced thin
1/2 bunch sliced scallions
1/2 pound chopped spinach
1/2 head cauliflower, broken in pieces
1/2 whole rutabaga, chopped
1/2 whole turnip, chopped
1/2 cloves crushed garlic
1 whole bell pepper, chopped
1/2 teaspoon oregano
Rinse the beans and boil for 20 minutes. Heat the oil in a non-stick skillet and sauté the onion and garlic for 3-4 minutes. Add the celery, carrots and green pepper and continue to cook for 1-2 minutes. Add the water, salt and pepper and bring to boil, cover and simmer for 15 minutes. Add the pasta shells, green beans and peas and continue to cook for 10 minutes. Serve hot.
Notes: Excellent source of Vitamin C, A, B1, Folacin and Iron.
Good source of B6, Calcium and Zinc.
| Serves 6
Prep Time: 1:00
Total Calories 192
Protein 11g
Carbohydrate 35g
Fat 1g
Cholesterol 0mg
Dietary Fiber 8g
%Calories from Fat 7%
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