Sunday Italian Vegetable Soup
Italian Diabetic Vegetables Crockpot Soups
Last updated 6/12/2012 12:55:06 AM. Recipe ID 16995. Report a problem with this recipe.
Title: Sunday italian vegetable soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 Servings
1/2 c Dry navy beans;
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;
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
1/2 c Rotini or other pasta;
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
CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt.
Substitute canned vegetables and broth
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