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Title: Sunday Italian Vegetable Soup
Categories: Diabetic Entree Soup Vegetable Crockpot
Yield: 6 Servings
| 1/2 | c | Dry navy beans; |
| Water | ||
| 4 | c | Chicken broth; |
| 3/4 | c | Carrot; sliced, peeled |
| 1/2 | c | Potato; sliced with peel |
| 1 | tb | Corn oil; |
| 1/2 | c | Onion; sliced |
| 16 | oz | Can Italian tomatoes; including liquid |
| 2 | c | Cabbage; sliced thinly |
| 1 | c | Zucchini; sliced |
| 1/2 | c | Celery; sliced |
| 1/2 | c | Chick peas; (garbanzo beans) drained canned |
| 1/2 | c | Rotini or other pasta; uncooked |
| 1 | tb | Parsly; finely minced fresh |
| 2 | ts | Dried basil; crumbled |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper; freshly |
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot
Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE.
CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt. Substitute canned vegetables and broth
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master
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