Appetizers/Soups

Minestrone soup

Original Modified

3 tablespoons olive oil 1 tablespoon olive oil

1/2 cup onion, chopped 1/2 cup onion

1/2 cup diced ham 1/3 cup celery

1 carrot, diced 1 carrot, diced

1 clove garlic, minced 1 clove garlic, minced

1 quart chicken broth 1 quart defatted, reduced-sodium chicken broth

1 can (14 ounces) chopped tomatoes 2 large tomatoes, seeded, chopped

1/2 cup spinach 1/2 cup chopped spinach

1/2 cup kidney beans 1 can (16 ounces) canned chick-peas or red kidney beans, drained and rinsed

1 cup Parmesan cheese 1 small zucchini, diced

1/2 cup pasta, small shells

2 tablespoons fresh basil, chopped

In a small kettle over medium heat, saute the onion, celery, and carrots until softened. Add garlic and continue cooking for another minute. Add broth, tomatoes, spinach, chick-peas or red kidney beans, and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes. Stir in basil and serve.

Yield: 4 servings

Nutritional Analysis Original Modified

Calories 380 190

Fat (grams) 22 4

Percent calories from fat 52 19

Percent polyunsaturated 5 2

Percent saturated 19 1

Percent monounsaturated 28 14

Cholesterol (milligrams) 33 5

Sodium (milligrams) 2,500 400