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


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; total fat 2.1g 3% DV; saturated fat 0.3g; cholesterolmg; sodium 321mg 13% DV; potassium 333mg 9% DV; carbohydrates 13.4g 4% DV; fiber 2.8g 11% DV; sugar 3g; protein 4.6g 9% DV; exchange other carbs 1; vitamin a iu 3018IU; vitamin c 16mg; folate 117mcg; calcium 67mg; iron 2mg; magnesium 41mg.