Herbed Italian Stew

[Guest guest]

1 Tablespoon olive oil

1 clove garlic, minced

2 14-ounce cans vegetable broth

21/2 cups water

2 fresh tomatoes, chopped

1 cup chopped zucchini or Italian green beans

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 cup dry orzo or any tiny pasta

1/2 cup low fat shredded cheddar cheese

 

In a stew pot, saute the garlic in oil. Add remaining ingredients,

except the cheese and pasta. Cook about 20 minutes, then add the

pasta. Cook another 12 minutes. Spoon into bowls and top with cheese,

if desired.

 

Serving size: 11/2 cups

Calories: 140

Protein: 4 g.

Carbs: 24 g.

Fat: 3 g.

Cholesterol: 0

Fiber: 2 g.

Sodium: 290 mg.

Calcium: 21 mg.

Iron: 1 mg.