Serve this quick vegetable soup as an appetizer, or as a side dish for lunch or dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


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; protein 3.9g 8% DV; carbohydrates 14.5g 5% DV; exchange other carbs 1; dietary fiber 1.3g 5% DV; sugars 2g; fat 1.5g 2% DV; saturated fat 0.4g 2% DV; cholesterol 1.5mg 1% DV; vitamin a iu 2656.8IU 53% DV; vitamin c 3.4mg 6% DV; folate 64.9mcg 16% DV; calcium 38.1mg 4% DV; iron 0.7mg 4% DV; magnesium 13.8mg 5% DV; potassium 128.1mg 4% DV; sodium 226.8mg 9% DV.