* Exported from MasterCook * Campfire Vegetable-Bean-Pasta Soup Recipe By :Richard Simmons & Winfred Morice Serving Size : 6 Preparation Time :0:00 Categories : Farewell To Fat Cookbook Low-Fat Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- non-stick cooking spray -- olive oil flavored 1 cup onion -- chopped 2 cloves garlic -- chopped 29 ounces chicken broth -- 2, 14 1/2 oz. cans reduced sodium fat free 15 ounces garbanzo beans, canned -- rinsed 15 ounces red kidney beans, canned -- rinsed 2 teaspoons curry powder 1/4 teaspoon salt 1 1/2 cups water 1 cup sliced carrots 3/4 cup pasta shells -- small size 1 cup zucchini slices -- cut in half-moons 1/4 cup couscous 5 ounces cooked spinach -- 1/2 of 10 oz. frozen or 6 ounce fresh 1 tablespoon lemon juice -- to 2, fresh 1. Coat a large Dutch oven with cooking spray. Heat over medium-high heat. Add garlic and onion and cook for 2 minutes. Ad a splash of broth to prevent sticking. 2. Add beans, curry powder, salt, the remaining chicken broth and water. Bring to a boil and add the carrots. Lower to a simmer and cook for 5 minutes. Add the pasta and simmer for 5 minutes more. 3. Add zucchini, couscous and spinach and simmer for 5 more minutes, stirring occasionally. Cook until pasta and couscous are tender. 4. Add lemon juice and adjust salt to taste. Source: "Farewell to Fat Cookbook" Copyright: "1996" - - - - - - - - - - - - - - - - - - - Per Serving (as per Mastercook): 276 Calories; 2g Fat (7.6% calories from fat); 14g Protein; 50g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1008mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat. NOTES : Nutritional info from the cookbook: 381 calories 20 g. protein 3 gm. fat 71 g. carbohydrate 1, 202 mg sodium (using the salt reduced broth and rinsed beans) 0 mg. cholesterol Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 sg