* Crossposted from: [MME] Gourmet
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta and Bean Soup
 Categories: Soups, Lentils, Low-fat
      Yield: 6 servings
 
MMMMM------------------------NORMA WRENN-----------------------------
      2 t  Vegetable oil
      2 t  Garlic; crushed
    1/2 c  Onions; chopped
    1/3 c  Carrots; chopped
    1/2 c  Celery; chopped
      2 c  Canned crushed tomatoes
  3 1/2 c  Beef or chicken stock
      1 t  Dried oregano
      3 c  Canned red kidney beans
           -drained
    1/2 c  Macaroni or small shell
           Pasta
      3 T  Grated Parmesan cheese
 
  In large nonstick saucepan sprayed with vegetable spray, heat oil;
  saute garlic, onions, carrots and celery for 5 minutes. Add tomatoes,
  stock, basil, oregano and 2 cups of beans. Mash remaining 1 cup of
  beans and add to soup.
  
  Simmer for 15 minutes, stirring occasionally.  Add pasta and simmer
  for 5 to 8 minutes or just until pasta is done. Add cheese.
  
  Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod
  1210mg; chol 6mg; fiber 9g.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Streamlined French Onion Soup
 Categories: Soups, Ethnic, Vegetables, Low-fat
      Yield: 4 servings
 
MMMMM------------------------NORMA WRENN-----------------------------
      4 c  Onions; chopped
      3 c  Leeks; (white & green parts
           -only); chopped
      1 bn Green onions; thinly sliced
      2 c  Dry white wine
      4 c  Beef stock or canned
           Unsalted broth
      4    1/2-inch-thick crusty whole
           Wheat bread slices
      1    Garlic cloves; peel; halve
      2 tb Grated low-fat Swiss or
           Gruyere cheese
      1 tb Fresh parsley
 
  Combine first 3 ingredients in large nonstick saucepan. Cover and
  cook over medium-low heat until vegetables are tender and pale
  golden, stirring frequently, about 25 minutes.  Add wine, increase
  heat to high and boil uncovered until liquid is reduced by half,
  about 5 minutes. Add beef stock and reduce heat to medium and simmer
  until vegetables are very tender and liquid is slightly reduced,
  about 35 minutes.
  
  Preheat oven to 350 degrees.  Arrange bread slices on cookie sheet.
  Rub each slice with cut side of garlic clove. Bake bread until lighly
  toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon
  cheese; return to oven and bake until cheese melts, about 3 minutes.
  
  Place bread slices in 4 bowls.  Ladle soup over. Sprinkle with
  parsley.
  
  Per serving: calories 220; fat 2g; sodium 190mg; cholesterol 3mg
  
MMMMM
... Sincerely yours Gigi
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