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Italian Minestrone

Serves: 8
Total Calories: 379

Ingredients

1 tablespoon olive oil
1/2 cup sliced onion
4 cups low-sodium chicken broth
3/4 cup sliced carrot
1/2 cup sliced potato (with peel)
2 cups sliced cabbage or coarsely chopped spinach
1 cup sliced zucchini
1/2 cup cooked garbanzo beans (drained and rinsed, if canned)
1/2 cup cooked navy beans (drained and rinsed, if canned)
16 ounces canned tomatoes, with liquid
1/2 cup sliced celery
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 cup uncooked rotini or other shaped pasta
1 tablespoon minced fresh parsley

Directions:

1. In a large soup pot over medium heat, sauté the onion in oil until onion is slightly browned. Add the chicken broth, carrot, and potatoes. Cover and cook over medium heat for 30 minutes.

2. Add remaining ingredients and cook for an additional 15 to 20 minutes until the pasta is cooked through.

EXCHANGES
1 Starch
1 Vegetable

NUTRITION FACTS
Calories 116
Calories from Fat 25
Total Fat 3 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 188 milligrams
Total Carbohydrate 19 grams
Dietary Fiber 4 grams
Sugars 5 grams
Protein 5 grams

Nutritional Facts:

Serves: 8
Total Calories: 379
Calories from Fat: 37

This Italian Minestrone recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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