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“I created this soup from my need to have a tasty soup that was low fat, low sodium and low cholesterol, but high in flavour. So easy to make too.”
READY IN:
1hr
SERVES:
12
YIELD:
12 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop, peel and slice all vegetables.
  2. In large pot on medium heat, put oil, onions, celery and carrots. Cook until onion is transluscent.
  3. Add garlic gloves and parsnips and cook another 5 minutes.
  4. Add chicken broth, tomatoes and bay leaves and bring to a boil.
  5. Add cabbage, zuchinni and pasta and cook for 7 minutes.
  6. Add beans and parsley and bring to a final boil.
  7. Let stand off heat for 5 minutes and serve!

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