chef.cristian's picture

Sep. 16, 2011


Chopped onions 1 Cup (16 tbs)
Chopped celery 1/4 Cup (4 tbs)
Turkey bacon slice 3 , chopped
Garlic 1 Clove (5 gm) , minced
Water 3 Cup (48 tbs)
Canned stewed tomatoes 14 Ounce , chopped (With Juices, 1 Can)
Canned chickpeas/Small white beans 1/2 Cup (8 tbs) , rinsed and drained
Finely shredded cabbage 1/2 Cup (8 tbs)
Coarsely chopped carrots 1/2 Cup (8 tbs)
Minced parsley 2 Tablespoon
Dried basil 1/2 Teaspoon
Dried oregano 1/2 Teaspoon
Broken spaghettini 1/4 Cup (4 tbs)


Lightly spray an unheated medium saucepan with olive oil no-stick spray.

Add the onions, celery, bacon and garlic.

Cook and stir over medium heat until the onions and celery are tender.

Add the water, tomatoes (with juices), chick-peas, cabbage, carrots, parsley, basil and oregano.

Bring to a boil, then reduce the heat.

Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender.

Add the spaghettini.

Return to a boil, then reduce the heat.

Cover and simmer about 10 minutes or until the spaghettini is tender but firm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 104Calories from Fat 7

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 247 mg10.29%

Total Carbohydrates 21 g7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet