Fast Minestrone (WFPBNOGF)*

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Lunch Soups Dinner

Prep Time

20 minutes

Cooking Time

1 hour

Yields

10 Servings

Ingredients

1 large onion, chopped

1 or 2 cloves garlic, minced

1 stalk celery, sliced

1 carrot, scrubbed and sliced

1 quart water

2 cups tomato juice

One 28-ounce can chopped tomatoes, with juice

1 potato, scrubbed and chopped

1/2 cup long-grain brown rice

1 tablespoon parsley flakes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground marjoram

1/4 teaspoon freshly ground pepper

1 zucchini, chopped

One 10-ounce package frozen chopped spinach

One 15-1/2 ounce can cannellini beans

Directions

Place the onion, garlic, celery, and carrot in a large soup pot with about 1/2 cup of the water. Cook, stirring, over medium heat about 5 minutes. Add the remaining water, tomato juice, tomatoes, potato, rice, and seasonings. Bring to a boil, cover, reduce the heat, and simmer for 35 minutes. Add the remaining ingredients and cook for 20 minutes longer. Serve at once.

Credit

The McDougall Program for Maximum Weight Loss

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