Make this low-calorie side-dish soup using vegetables you have on hand. This recipe gives you lots of options.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.

  • Add broth, the water, green beans and/or peas, pasta and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.

  • To serve, if desired, top individual servings with Parmesan cheese.

Nutrition Facts

85 calories; protein 4.6g 9% DV; carbohydrates 13.4g 4% DV; dietary fiber 2.8g 11% DV; sugars 2.8g; fat 2.1g 3% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 3017.8IU 60% DV; vitamin c 16.4mg 27% DV; folate 116.5mcg 29% DV; calcium 67mg 7% DV; iron 2.3mg 13% DV; magnesium 41mg 15% DV; potassium 333.2mg 9% DV; sodium 321.1mg 13% DV.