| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Italian |
Diabetic, Main dish, Soups/stews, Vegetables, Crockpot |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 O'Brion and her Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”