This soup has fewer than 350 milligrams of sodium per serving, which fits well into a heart-healthy diet.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan or Dutch oven combine the water, cabbage, onion, carrot, and celery. Bring to boiling; reduce heat to medium. Cook, covered, for 10 to 15 minutes or until vegetables are tender.

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  • Add spaghetti sauce, kidney or great northern beans, zucchini, uncooked pasta, and salt. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables and pasta are tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese.

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Food exchanges:
  • 2 Starch, 3 Vegetable

Nutrition Facts

193 calories; 2 g total fat; 0 g saturated fat; 2 mg cholesterol; 342 mg sodium. 42 g carbohydrates; 9 g fiber; 11 g protein;

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