Tuscan Bean Soup from Healthy Diabetic Recipes

Tuscan Bean Soup Recipe

Recipe Ingredients:

1 tbsp olive oil
1 medium onion, minced
2 garlic cloves, minced
1 medium red pepper, chopped
3 cups low-fat low-sodium chicken broth
1 cup coarsely-chopped canned tomatoes
1 1/2 cups red kidney beans, cannelini beans, or
navy beans
2 tsp chopped fresh thyme
1/2 cup chopped spinach or escarole
1 cup cooked small pasta shells
Freshly-ground black pepper, to taste

Recipe Instructions:

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 5 minutes. Add the pepper and saute for 3 more minutes.

Add the broth, tomatoes and beans. Bring to a boil. Simmer over low heat for 20 minutes.

Add the thyme, spinach and cooked pasta. Simmer for 5 more minutes. Grind in pepper.

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

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

Nutrition Facts: Calories 184; Calories from Fat 6g; Saturated Fat 1g; Calories from Fat 56; Cholesterol 0mg; Sodium 212mg; total Carbohydrates 27g; Dietary Fiber 4g; Sugars 5g; Protein 8g.

Comments: This is all you need for a filling meal.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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