This cholesterol-free Italian vegetable soup is brimming with fiber-rich beans, peas and carrots.

1/4 C. olive oil
1 C. canned red kidney beans, drained, rinsed
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 1/2 C. frozen peas
1 1/3 C. coarsely chopped onion
1 1/2 C. fresh green beans
1 1/2 C. coarsely chopped celery and leaves
1 can (6 oz.) tomato paste
1 T. chopped fresh parsley
dash hot sauce
1 C. sliced carrots, fresh or frozen
11 C. water
4 3/4 C. shredded cabbage
2 C. uncooked, broken spaghetti
1 can (1 lb.) tomatoes, cut up

1. Heat oil in 4-quart saucepan.
2. Add garlic, onion, celery. Saute about 5 minutes.
3. Add remaining ingredients except spaghetti. Stir until ingredients are well mixed.
4. Bring to boil. Reduce heat, cover, simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2 to 3 minutes.

YIELD: 16 servings SERVING SIZE: 1 cup

NUTRITION ANALYSIS PER SERVING: Calories, 112; Total fat, 4 grams; Saturated fat, less than 1 gram; Cholesterol, 0 milligram; Sodium: 202 milligrams