JIFFY MINESTRONE

Ingredients

• 4 CUPS COARSELY CHOPPED CABBAGE
• (1/2 MEDIUM SIZE HEAD)
• 1 MEDIUM ONION, COARSELY CHOPPED
• 1/4 CUP PARSLEY, CHOPPED
• 1 CLOVE GARLIC, CHOPPED
• 1 TSP SALT
• 1 TSP OREGANO
• 1/4 TSP PEPPER
• 3 TBS OIL
• 5 CUPS BEEF BROTH
• 1 (16 O.Z.) CAN TOMATOES
• 1/4 POUND SPAGHETTI, BROKEN UP
• 1 MEDIUM ZUCCHINI, SLICED
• 1 (16 O.Z.) CAN RED KIDNEY BEANS

Directions

• IN DUTCH OVEN, OVER MEDIUM HEAT, SAUTE CABBAGE, ONION, PARSLEY,
• GARLIC, SALT, OREGANO AND PEPPER IN OIL, STIRRING OFTEN, 5 MINUTES,
• OR UNTIL CABBAGE IS CRISP-TENDER. ADD BROTH AND TOMATOES; BRING TO
• BOIL. STIR IN SPAGHETTI, ZUCCHINI AND BEANS. COOK, STIRRING
• OCCASIONALLY, FOR 10 MINUTES, OR UNTIL SPAGHETTI IS OF DESIRED
• DONENESS. (200 CALORIES PER SERVING)