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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Low in fat and calories but nourishing and delicious. Ingredients:
3 cups tomato juice |
2 cups chicken stock (homemade preferred, or canned low-sodium chicken broth) |
2 cups water |
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, including the juice |
1 small yellow onion, chopped |
3 carrots, sliced |
2 celery ribs, sliced |
1/4 cup chopped fresh parsley |
1 1/2 teaspoons salt |
1 -2 garlic clove, minced |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
fresh ground black pepper |
2 cups thinly sliced cabbage |
1 medium zucchini, unpeeled, halved lengthwise, and sliced |
1 cup fresh green beans, cut in 1-inch pieces |
3/4 cup uncooked macaroni (or other small pasta) |
1 cup shredded cooked chicken |
1 (15 ounce) can cannellini beans, drained and rinsed |
freshly grated parmesan cheese, for topping |
Directions:
1. In a big soup pot over high heat, combine the tomato juice, stock, water, tomatoes, onions, carrots, celery, parsley, salt, garlic, and seasonings; bring to a boil; decrease heat to med-low and simmer, covered, until the vegetables are tender, about 1 hour 15 minutes.
2. Add in the cabbage, zucchini, green beans, and macaroni; cook, covered, until the macaroni and vegetables are tender, about 20 minutes.
3. Stir in the chicken and cannellini beans; simmer, uncovered, until heated through.
4. Serve topped with parmesan cheese.
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