Vegetable and Pasta Soup

Vegetable and Pasta Soup

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
  • 1 (8 ounce) package fresh button mushrooms, quartered
  • 1 cup frozen whole kernel corn
  • 1 cup chopped onion
  • 1 cup finely chopped carrots
  • 1 cup coarsely chopped zucchini
  • 2 cloves garlic, minced
  • 6 cups unsalted vegetable or chicken stock
  • 1 (6 ounce) can no-salt-added tomato paste
  • 2 teaspoons dried Italian seasoning, crushed
  • ½ teaspoon salt
  • 1 (9 ounce) package frozen Italian green beans
  • ½ cup dried multigrain rotini or elbow pasta
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons finely shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. In a 3½- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt.
  2. Cover and cook on low 7 to 8 hours or high 3½ to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more.
  3. Before serving, stir in parsley. Sprinkle servings with cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 213 calories; 1 g fat(0 g sat); 8 g fiber; 42 g carbohydrates; 10 g protein; 40 mcg folate; 1 mg cholesterol; 13 g sugars; 4,356 IU vitamin A; 25 mg vitamin C; 122 mg calcium; 3 mg iron; 598 mg sodium; 832 mg potassium
  • Nutrition Bonus: Vitamin A (87% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4 vegetables, 1½ starch

Reviews 0