"If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. 'I enjoy this satisfying soup, and it's easier to fix than lasagna,' she writes."INGREDIENTS
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons
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DIRECTIONS
In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
FOOTNOTE
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.