In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice, and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves.

Each 1 cup serving contains: Tot Sat

Cal Prot Carb Fib Fat Fat Chol Sodium

100 5 G 16 G 3 G 3 G 0 0 184 Mg

From The Cookbook For The 90s by Helen V. Fisher