Title: Summer Vegetable Soup
Categories: 2send, Soups, Zucchini, Lowfat
Yield: 6 servings

1 ts Olive oil
1/3 c Sliced onion
1/2 c Diced red potato
1/2 c Sliced green beans
1 c Sliced zucchini
1/4 c Chopped celery leaves
1/2 c Peeled chopped tomato
1 c Cooked navy beans
1/8 ts Saffron powder
1/2 ts Black pepper
4 c Chicken stock
2 tb Tomato paste
Salt

NOTES: This light but satisfying soup tastes best when made with young
zucchini and other summer produce at their peak of flavor. For a richer
soup, stir pesto into each bowlful.

DIRECTIONS: Heat oil in stockpot. Add onion; saute over medium heat until
onion is soft.

Add potato, green beans, zucchini, celery leaves, tomato, navy beans,
saffron, pepper and stock. Bring to a boil. Reduce heat. Cover and simmer
35 minutes, stirring occasionally.

Stir in tomato paste. Season to taste with salt. Let stand, covered, 5
minutes before serving. [Per Serving: 96 Calories; 2 g total fat; 0 mg
cholesterol; Calories from Fat 18%]

SOURCES: Cole Publishing; nutrution by Mastercook

Recipe by: Cole Publishing Group

Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted
by MM_Buster v2.0l.