Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot Food exchanges per
serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g;
PRO: 12g; FAT: 4g; CAL: 216; LOW-SODIUM DIET: Omit salt. Substitute
canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via
Nancy O'Brion and her Meal Master

Browse by categories