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¼ C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
1 1/3 C onion, coarsely chopped
1 ½ C celery with leaves, coarsely chopped
1 can (6oz) tomato paste
1 Tbsp fresh parsley, chopped
1 C carrots, sliced, fresh or frozen
4 ¾ C cabbage, shredded
1 C canned red kidney beans, drained, rinsed
1 1/2C frozen peas
1 1/2C fresh green beans
dash hot sauce
11 C water
2 C spaghetti, uncooked, broken

Directions:
1. Head oil in a 4 quart saucepan. Add garlic, onion, and celery, and sauté for 5 min
2. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
3. Bring to boil and reduce heat, cover and simmer for about 45 minutes or until vegetables are tender
4. Add uncooked spaghetti and simmer for only 2-3 minutes

Yields 16 servings. Each serving- calories: 112 total fat: 4g Saturated fat: 0g, cholesterol: 0 mg, sodium: 202mg, total fiber: 4g, Protein: 4g, Carbs: 17g