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ShareGreen Garden Minestrone
Make this low-calorie side-dish soup using vegetables you have on hand. This recipe gives you lots of options.
MAKES: 8 servings
SERVING SIZE: 1 cupCARB GRAMS PER SERVING:
13
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 85
- Protein(gm): 5
- Carbohydrate(gm): 13
- Fat, total(gm): 2
- Dietary Fiber, total(gm): 3
- Sodium(mg): 321
- Vegetables(d.e): 2
- Starch(d.e): 1
Diabetic Exchanges
- 1 tablespoon olive oil
- 1 cup sliced celery
- 2/3 cup finely chopped leeks
- 6 green onions, sliced
- 1 clove garlic, finely chopped
- 4 cups reduced-sodium chicken broth or stock
- 2 cups water
- 1 1/2 sliced fresh green beans and/or fresh or frozen green peas
- 1/2 cup dried tiny shell pasta
- 1/4 teaspoon ground black pepper
- 1 pound asparagus spears, trimmed and thinly sliced and/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 (optional)
1. In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions, and garlic; cook until crisp-tender, stirring occasionally.
2. Add broth, the water, green beans and/or peas, pasta, and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
3. To serve, if desired, top individual servings with Parmesan cheese. Makes 8 (1-cup) servings
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