Healthy Seasonal Recipes Healthy Fall Recipes Healthy Fall Dinner Recipes Healthy Fall Pasta & Noodle Recipes Vegetable and Pasta Soup Be the first to rate & review! A slow-cooker will do all the work for this delicious, diabetic-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 10, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 4 hrs 15 mins Total Time: 4 hrs 35 mins Servings: 6 Yield: 6 servings Nutrition Profile: Diabetes Appropriate Egg Free Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained 1 (8 ounce) package fresh button mushrooms, quartered 1 cup frozen whole kernel corn 1 cup chopped onion 1 cup finely chopped carrots 1 cup coarsely chopped zucchini 2 cloves garlic, minced 6 cups unsalted vegetable or chicken stock 1 (6 ounce) can no-salt-added tomato paste 2 teaspoons dried Italian seasoning, crushed ½ teaspoon salt 1 (9 ounce) package frozen Italian green beans ½ cup dried multigrain rotini or elbow pasta 2 tablespoons snipped fresh parsley 2 tablespoons finely shredded Parmesan cheese Directions In a 3 1/2- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more. Before serving, stir in parsley. Sprinkle servings with cheese. Rate it Print Nutrition Facts (per serving) 213 Calories 1g Fat 42g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 serving Calories 213 % Daily Value * Total Carbohydrate 42g 15% Dietary Fiber 8g 30% Total Sugars 13g Protein 10g 20% Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 1mg 0% Vitamin A 4356IU 87% Vitamin C 25mg 27% Folate 40mcg 10% Sodium 598mg 26% Calcium 122mg 9% Iron 3mg 19% Magnesium 39mg 9% Potassium 832mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved