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3/4 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 2 cans (14.5 ounces each) vegetable broth 2/3 pound (2 medium) potatoes, cut into 1/2-inch cubes 1 1/2 cups frozen mixed vegetables 1 can (8 ounces) red kidney beans, drained 1 teaspoon dried Italian herb seasoning Grated Parmesan cheese |
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In a 3-quart saucepan over medium heat, sauté the onion and garlic in oil for 5 minutes. Add broth and potatoes.
Bring to boil. Reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into soup bowls. Sprinkle with Parmesan cheese. Makes 4 servings. |
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Carbohydrates: 36g Fat: 7g Fiber: 6g Cholesterol: 5mg Protein: 9g Sodium: 1389mg |
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