Sunday Italian Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dry navy beans,
Water,
4 cup: Chicken broth,
3/4 cup: Carrot, sliced, peeled
1/2 cup: Potato, sliced with peel
1 tbsp: Corn oil,
1/2 cup: Onion, sliced
16 ounce: Can Italian tomatoes, including liquid
2 cup: Cabbage, sliced thinly
1 cup: Zucchini, sliced
1/2 cup: Celery, sliced
1/2 cup: Chick peas, (garbanzo beans) drained canned
1/2 cup: Rotini or other pasta, uncooked
1 tbsp: Parsly, finely minced fresh
2 tsp: Dried basil, crumbled
1/4 tsp: Salt,
1/4 tsp: 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
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
Source from luhu.jp
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
Source from luhu.jp