| |
| INGREDIENTS |
| 5oz. |
Canadian bacon, diced
|
| 1 tsp. |
minced garlic |
| 1 |
large onion, sliced thin |
| ⅔ c. |
carrots, peeled and diced
|
| 2 |
medium zucchini, sliced into half moons |
| 1 |
(28 ounce) can unsalted diced tomatoes
|
| ½ c. |
dry red wine |
| ⅛ tsp. |
salt (optional) |
| ⅛ tsp. |
pepper |
| ½ tsp. |
dried oregano |
| 1 |
(43 ounce) can fat-free unsalted beef broth
|
| 1½ c. |
water |
| 1 |
(15 ounce) can red kidney beans, rinsed and drained
|
| 2 c. |
red cabbage, shredded |
| 1 c. |
baby chopped spinach, fresh |
| 1 c. |
small pasta shells |
| 1 tsp. |
dried basil |
|
|
|
| RECIPE |
- Sauté Canadian bacon until brown in a large pot coated with cooking spray.
- Add all ingredients except pasta and basil.
- Bring to a boil, lower heat, and cook for 10 minutes.
- Add pasta and basil. Cook until pasta is al dente.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
10
|
|
|
| NUTRITION FACTS |
| |
| Calories |
231 |
|
| Total Fat |
1 g |
|
| Sodium |
192mg |
|
| Total Carbohydrates |
40 g |
|
| Fiber |
12 g |
|
| Protein |
14 g |
|
|
|
