Cookbbok author, Patti Lynch, was kind enough to contribute this recipe, which appears in her wonderful cookbook titled "Gourmet Inspirations:The Art of Healthy Cooking." In a large stockpot, combine first six ingredients. Simmer over medium heat while preparing other ingredients. In a large skillet, heat oil over medium heat and saute bacon, onion, potato, and celery for 5-7 minutes. Add this mixture to broth and continue to simmer. Approximately 15 minutes before serving soup, add remaining vegetables and pasta. Simmer until vegetables are done, but crisp. Salt and pepper to taste. Top individual servings with parsley and Parmesan. NUTRITIONAL INFORMATION per serving 123 Calories; 2g Fat; 20gCarbohydrate; 4mg Cholesterol; 6g Protein; 233mg Sodium EXCHANGES: 1 starch/bread exchange; 1 vegetable exchange Posted to Recipe Page 3 November 96 Date: Sun, 03 Nov 1996 13:23:09 +0500 From: Gourmet Connection
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 14 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.2mg||5 %|
|Sodium 763.8mg||26 %|
|Potassium 166.7mg||4 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.5g|
|Protein 5.3g||8 %|
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Calories per serving: 95
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