Recipe - Home-Style Vegetable Soup

1 tablespoon Olive Oil
1 Onion; Md, Chopped
2 Celery Stalks; Chopped
2 Carrots; Sliced
1 Zucchini; Md, Sliced
One half cup Garbanzo Beans; Canned
8 ounce Tomatoes W/Juice; Canned
2 Bay Leaves
One half teaspoon Italian Herbs
2 cup Chicken Broth
1 cup Tomato Juice
5 cup Water
1 tablespoon Parsley; Fresh, Chopped
One half cup Fresh Mushrooms; Sliced
2 cup Spinach; Fresh, Chopped
1 cup Pasta; Cooked

In a 4quart pot, heat the oil and saute the onion, celery, and carrots.
Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian
herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat
and cook over mediumhigh heat until the vegetables are tender, about 30
minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7
to 10 minutes. Remove and discard the bay leaves.

Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
:100 5 G 16 G 3 G 3 G 0 0 184 Mg

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip