Side Pannel
Sunday Italian Vegetable Soup
Sunday Italian Vegetable Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Crockpot, Diabetic, Main Dish
Ingredients List
- 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
Directions
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
Brought to you and yours via Nancy O'Brion and her Meal Master
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
Brought to you and yours via Nancy O'Brion and her Meal Master
Tweet