Tomato-Onion Soup with Rigatoni
1 large onion, chopped
1/8 teaspoon of garlic powder
1 cup of water
28 ounces of canned tomatoes; chopped, w/ juice
1 tablespoon of dried parsley
1 cup of Rigatoni
1/2 teaspoon of dried thyme
1 Bay leaf
1/2 teaspoon of dried basil
1 tablespoon of soy sauce
Recipe by: The New McDougall Cookbook Preparation Time: 0:10 : Sauté the
onion and garlic powder in the water for 15 minutes. Add the remaining
ingredients, except the soy sauce. Simmer, covered, for 1 hour. Add the soy
sauce and remove the bay leaf just before serving. 4 Servings
150 calories, 1.0 gram fat per serving. : D/L from Prodigy 12-14-94. Recipe
collection of Sue Smith. 1.80? File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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