Minestrone Soup-Diabetes Friendly
Serving Size: 10
This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.
Recipe by:
Cook Times
Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden SpatulaIngredients
- 4 tablespoon extra virgin olive oil
- 1 yellow onion medium, diced
- 2 stalk celery with leaves, diced
- 3 clove garlic chopped
- 8 cup low sodium vegetable stock Such as Pacific Foods brand
- 2 carrot medium, peeled and diced
- 28 ounce canned whole peeled tomatoes chopped with liquid
- 30 ounce canned dark red kidney beans rinsed
- 1 zucchini diced
- 1/3 cup Italian parsley finely chopped
- 3 cup baby spinach packed
- 1/2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
- 1/3 cup fresh basil chiffonade
- 1 cup parmesan cheese grated
Instructions
- Cook pasta according to instructions. Drain and set aside.
- Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
- Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
- Turn heat down to low and simmer for 5-6 minutes.
- Add spinach; season with salt and pepper to taste.
- Garnish with Parmesan cheese and basil.
Reheating Instructions
Heat soup in the microwave on high power until heated through.
Nutrition
Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg