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.

Diabetic Living Magazine
Source: 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

212.9 calories; protein 10.2g 20% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 8.4g 34% DV; sugars 13.2g; fat 1.4g 2% DV; saturated fat 0.4g 2% DV; cholesterol 1.2mg; vitamin a iu 4355.7IU 87% DV; vitamin c 24.6mg 41% DV; folate 39.9mcg 10% DV; calcium 122mg 12% DV; iron 3.4mg 19% DV; magnesium 39mg 14% DV; potassium 832mg 23% DV; sodium 598.4mg 24% DV.