Vegetable Rice Minestrone
This delicious soup is easy to prepare, and low in calories, fat and cholesterol.

1/2 cup/125 mL chopped onion
1 teaspoon/5 mL Watkins Onion Liquid Spice
3/4 cup/180 mL seasoned rice mix, uncooked
4 cups/1 L water}
1-1/2 teaspoon/7.5 mL Watkins Sea Salt
1 can (14.5 oz/411 g) diced tomatoes with juice
1-1/2 teaspoon/2.5 mL Watkins Basil
1/2 teaspoon/2.5 mL Watkins Thyme
1/4 teaspoon/2.5 mL Watkins Granulated Black Pepper
1/4 teaspoon/1.25 mL Watkins Italian Seasoning
1/2 teaspoon/2.5 mL Watkins Garlic Powder
1 cup/250 mL coarsely shredded cabbage
1/2 cup/125 mL sliced, small zucchini
1/4 cup/60 mL chopped celery
1/2 cup/125 mL frozen peas
Finely shredded Parmesan or Romano cheese as desired

In large kettle or Dutch oven, sauté onion in Onion Liquid Spice until tender.  Add Rice Medley, water, Salt, tomatoes, Basil, Thyme, Italian Pepper and Garlic Powder; bring to a boil.  Reduce heat and simmer 20 minutes. 

Stir in vegetables; bring to a boil.  Boil gently for 6 minutes.  Serve hot with a sprinkling of cheese on top.

Makes 6 servings.

120, Protein 4g, Carbohydrates 24g, Sodium 670 mg, Fat 1 g, Saturated Fat 0g, Cholesterol 0 mg, Dietary Fiber 3g

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