Title: Home-Style Vegetable Soup
Categories: Main dish, Soups, Vegetables
Yield: 8 Servings

1 tb Olive Oil
1 Onion; Md, Chopped
2 Celery Stalks; Chopped
2 Carrots; Sliced
1 Zucchini; Md, Sliced
1/2 c Garbanzo Beans; Canned
8 oz Tomatoes W/Juice; Canned
2 Bay Leaves
1/2 ts Italian Herbs
2 c Chicken Broth
1 c Tomato Juice
5 c Water
1 tb Parsley; Fresh, Chopped
1/2 c Fresh Mushrooms; Sliced
2 c Spinach; Fresh, Chopped
1 c Pasta; Cooked

In a 4-quart 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 medium-high 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