VEGETABLE PASTA SOUP RECIPES RECIPES
VEGETABLE PASTA SOUP RECIPE | EATINGWELL
Serve this quick vegetable soup as an appetizer, or as a side dish for lunch or dinner.
Provided by Diabetic Living Magazine
Categories Healthy Fall Pasta & Noodle Recipes
Total Time 35 minutes
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
- To serve, top individual servings with Parmesan cheese and parsley.
Nutrition Facts : Calories 86.2 calories, CarbohydrateContent 14.5 g, CholesterolContent 1.5 mg, FatContent 1.5 g, FiberContent 1.3 g, ProteinContent 3.9 g, SaturatedFatContent 0.4 g, SodiumContent 226.8 mg, SugarContent 2 g
VEGETABLE AND PASTA SOUP RECIPE | EATINGWELL
A slow-cooker will do all the work for this delicious, diabetic-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian.
Provided by Diabetic Living Magazine
Categories Healthy Fall Pasta & Noodle Recipes
Total Time 4 hours 35 minutes
Number Of Ingredients 15
Steps:
- In a 3 1/2- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt.
- Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more.
- Before serving, stir in parsley. Sprinkle servings with cheese.
Nutrition Facts : Calories 212.9 calories, CarbohydrateContent 42 g, CholesterolContent 1.2 mg, FatContent 1.4 g, FiberContent 8.4 g, ProteinContent 10.2 g, SaturatedFatContent 0.4 g, SodiumContent 598.4 mg, SugarContent 13.2 g
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