Serve this quick vegetable soup as an appetizer, or as a side dish for lunch or dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.

  • To serve, top individual servings with Parmesan cheese and parsley.

Nutrition Facts

86 calories; 1.5 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 227 mg sodium. 128 mg potassium; 14.5 g carbohydrates; 1.3 g fiber; 2 g sugar; 3.9 g protein; 2657 IU vitamin a iu; 3 mg vitamin c; 65 mcg folate; 38 mg calcium; 1 mg iron; 14 mg magnesium;