WW Points: 2
1 cup chopped onions
1/4 cup chopped celery
3 slices turkey bacon — chopped
1 garlic clove — minced
3 cups water
1 can stewed tomatoes – (14 oz) with juices — chopped
1/2 cup canned chick-peas (garganzo beans) — rinsed and drained
(or small white beans)
1/2 cup finely-shredded cabbage
1/2 cup coarsely-chopped carrots
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup broken spaghettini
Lightly spray an unheated medium saucepan with olive oil no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender.
Add the water, tomatoes (with juices), chick-peas, cabbage, carrots, parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender.
Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer about 10 minutes or until the spaghettini is tender but firm.
Calories: 131; Fat: 2 grams (15% of calories); Cholesterol: 5 milligrams; Sodium: 277 milligrams; Fiber (grams) 7.6.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/