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"This soup has fewer than 450 milligrams of sodium per serving, which fits well into a heart-healthy diets."
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Ingredients40 m servings 201 cals
Original recipe yields 4 servings
- 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.
- Add Classico(R) Tomato and Basil pasta 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.
Per Serving: 201 calories; 2.6 g fat; 36.4 g carbohydrates; 9.9 g protein; 2 mg cholesterol; 446 mg sodium. Full nutrition