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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
4 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

213 calories; protein 10.2g; carbohydrates 42g; dietary fiber 8.4g; sugars 13.2g; fat 1.4g; saturated fat 0.4g; cholesterol 1.2mg; vitamin a iu 4355.7IU; vitamin c 24.6mg; folate 39.9mcg; calcium 122mg; iron 3.4mg; magnesium 39mg; potassium 832mg; sodium 598.4mg.
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