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5/27/08 3:39 P

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Tomato Rice Fagioli Soup

Here's a terrific rice and cheese combo--rich, fragrant, and oh-so-delicious, with the pleasant surprise of green beans to make it even more filling. It stirs up quickly and reheats well.

Serves 4

1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 1/3 cups skim milk
1 teaspoon Italian seasoning
2 teaspoons dried onion flakes
1 cup (one 8-ounce can) cut green beans, rinsed and drained
1/2 cup (2.5-ounce jar) sliced mushrooms, drained
2/3 cup (2 ounces) uncooked instant rice
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese

In a large saucepan, combine tomato soup, skim milk, Italian seasoning, and onion flakes. Stir in green beans and mushrooms. Bring mixture to a boil. Stir in rice. Cover and remove from hear. Let set 5 minutes. For each serving, spoon 1 cup soup into a bowl and top with 1 tablespoon Parmesan cheese.

Each serving equals:
HE: 3/4 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1.4 Protein, 1/2 Slider, 10 Optional Calories
153 Calories, 1 gm Fat, 7 gm Protein, 29 gm Carbohydrate, 486 mg Sodium, 5 gm Fiber
DIABETIC: 1 1/2 Starch, 1 Vegetable

Cooking Healthy with a Man in Mind
Joanna M Lund

pg 70

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