3/4 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
2 cn Vegetable broth
— (14 1/2 ounces each) 2/3 lb (2 medium) potatoes
— cut into 1/2-inch cubes 1 1/2 c Frozen mixed vegetables
1 cn Red kidney beans (8 3/4 oz)
— drained 1 ts Italian herb seasoning
– (dried) Grated Parmesan cheese In 3-quart saucepan over medium heat saut? onions and garlic in oil 5 minutes. Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into bowls. Sprinkle each serving with cheese. Menu: Italian Bread, Leafy Salad Greens with Italian Dressing, Biscotti Nutritional Information Per Serving: 220 calories; 7 g fat; 5 mg cholesterol; 1230 mg sodium; 34 g carbohydrate; 7 g fiber; 9 g protein. Source: The Potato Board <RECIPES@POTATOES.COM>