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

Diabetic Living Magazine
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Ingredients

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Directions

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

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  • 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; 2.1 g total fat; 0.3 g saturated fat; 321 mg sodium. 333 mg potassium; 13.4 g carbohydrates; 2.8 g fiber; 3 g sugar; 4.6 g protein; 3018 IU vitamin a iu; 16 mg vitamin c; 117 mcg folate; 67 mg calcium; 2 mg iron; 41 mg magnesium;