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Sunday Italian Vegetable Soup

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Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 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 OBrion and her Meal Master

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Comments

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