This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.
Provided by Weejee
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 8 qt dutch oven over medium heat.
- Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except cheese, break up tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer 1 hour.
- Serve with grated parmesan cheese.
- Freezes well.
- Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
- Enjoy!
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