Greek Vegetable Soup
1 can (28 ounces) petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 11/2 inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3-4 celery stalks, for about 2 cups chopped
tablespoons tomato paste
teaspoon hot red-pepper flakes
teaspoon sea salt
teaspoon freshly ground black pepper
2 tablespoons olive oil
Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve.
Nutrition values per serving: 190 calories (18 percent from fat), 4 g fat (trace saturated), 34 g carbohydrates, 5 g fiber, 5 g protein, 0 cholesterol, 369 mg sodium.