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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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

213 calories; 1.4 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 598 mg sodium. 832 mg potassium; 42 g carbohydrates; 8.4 g fiber; 13 g sugar; 10.2 g protein; 4356 IU vitamin a iu; 25 mg vitamin c; 40 mcg folate; 122 mg calcium; 3 mg iron; 39 mg magnesium;