Green Garden Minestrone

Green Garden Minestrone

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 cup sliced celery
  • ⅔ cup finely chopped leeks
  • 6 green onions, sliced
  • 1 clove garlic, finely chopped
  • 4 cups reduced-sodium chicken broth or stock
  • 2 cups water
  • 1½ cups sliced fresh green beans and/or fresh or frozen green peas
  • ½ cup dried tiny shell pasta
  • ¼ teaspoon ground black pepper
  • 1 pound asparagus spears, trimmed and thinly sliced and/or 8 ounces baby zucchini, sliced
  • 6 cups fresh baby spinach leaves, coarsely chopped, or 1½ cups finely shredded green cabbage
  • ¼ cup snipped fresh basil
  • 2 ounces thinly shaved Parmesan cheese (optional)

Preparation

  • Prep

  • Ready In

  1. In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.
  2. 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.
  3. To serve, if desired, top individual servings with Parmesan cheese.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 85 calories; 2 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 5 g protein; 117 mcg folate; 0 mg cholesterol; 3 g sugars; 3,018 IU vitamin A; 16 mg vitamin C; 67 mg calcium; 2 mg iron; 321 mg sodium; 333 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Folate (29% dv), Vitamin C (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ starch

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