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MINESTRONE WITH CHICKPEAS

1 Cup Eggplant, chopped
1 Cup Zucchini, chopped
1 Cup Yellow Squash, chopped
1/2 Cup Red Pepper, chopped
1/2 Cup Onion, chopped
1 Garlic Clove, minced
2 (14 OZ) Can Vegetable Broth
1 (28 OZ Can Tomatoes, diced and undrained

1 Bay Leaf
1 Tablespoon Parsley
1 Tablespoon Pesto sauce
1 Teaspoon Oregano
1/4 Teaspoon Pepper
1 (15 OZ) Cans Chickpeas, rinsed and drained
2 Cups Spinach, chopped

Combine all ingredients in a large pan. Simmer for 30 Minutes Serve.

SERVINGS 8; CALORIES 133; FAT 3.1 g; PROTEIN 6.2g; CARBS 22.9 g;FIBER 6.2 g;
CHOL 1 mg; IRON: 2 mg; SODIUM 838 mg; CALC 84 mg
SERVING SIZE= 1 Cups

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Updated 09/08/2003