Green Garden Minestrone for Diabetes Meal Plans
This green garden minestrone is full of vegetables and very low calorie per serving.
1 tbsp olive oil
1 cup sliced celery
2/3 cup finely chopped leek
6 green onions, sliced
1 clove garlic, finely chopped
4 cups reduced-sodium chicken broth or stock
2 cups water
1 1/2 cups sliced fresh green beans and/or fresh or frozen green beans
1/2 cup dried tiny shell pasta
1/4 tsp ground black pepper
1 pound asparagus spears, trimmed and thinly sliced, or 8 ounces baby zucchini, sliced
6 cups fresh baby spinach leaves coarsely chopped, or 1 1/2 cups finely shredded green cabbage
1/4 cup snipped fresh basil
2 ounces thinly shaved Parmesan cheese
In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leek, green onions, and garlic; cook until crisp-tender, stirring occasionally.
Add broth, the water, green beans, pasta, and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and spinach; simmer for 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
To serve, if desired, top individual servings with Parmesan cheese.
Nutrition per serving 1 cup:
2 grams fat
321 mg sodium
13 grams carbohydrate
3 grams fiber
5 grams protein
This Beef and Cabbage Soup is a good recipe. Try it here.