In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened. Add stock, cabbage, basil and bay leaf; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle with cheese. Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate good source calcium, high source fibre. Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.3mg||2 %|
|Sodium 656mg||23 %|
|Potassium 747.7mg||20 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 21.5g|
|Protein 7.4g||11 %|
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Calories per serving: 167
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