Pasta Vegetable Soup from Healthy Diabetic Recipes

Pasta Vegetable Soup Recipe

Recipe Ingredients:

1 tbsp olive oil
2 garlic cloves, minced
1/2 cupped minced scallions
4 cups low-fat low-sodium chicken broth
1 cup frozen peas, thawed
1/2 cup diced tomatoes
1 cup diced carrot
1/2 tsp minced rosemary
1/2 cup wagon wheel pasta
Salt, to taste
Freshly-ground black pepper, to taste

Recipe Instructions:

Heat the oil in a stockpot over medium-high heat. Add the garlic and scallions and saute for 2 minutes. Add the remaining ingredients except the pasta, cover, and simmer for 25 minutes.

Add the pasta, pepper, and salt and cook an additional 10 minutes until pasta is tender.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 87; Calories from fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 136mg; Total Carbohydrate 12g; Dietary Fiber 3g; Sugars 4g; Protein 4g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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