Green Garden Minestrone
Recipe from Diabetic Living

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


Green Garden Minestrone

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Ingredients
  • 1  tablespoon
    olive oil
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  • 1  cup
    sliced celery
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  • 2/3  cup
    finely chopped leeks
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  • 6 
    green onions, sliced
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  • 1  clove
    garlic, finely chopped
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  • 4  cups
    reduced-sodium chicken broth or stock
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  • 2  cups
    water
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  • 1 1/2 
    sliced fresh green beans and/or fresh or frozen green peas
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  • 1/2  cup
    dried tiny shell pasta
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  • 1/4  teaspoon
    ground black pepper
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  • 1  pound
    asparagus spears, trimmed and thinly sliced and/or 8 ounces baby zucchini, sliced
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  • 6  cups
    fresh baby spinach leaves, coarsely chopped, or 1 1/2 cups finely shredded green cabbage
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  • 1/4  cup
    snipped fresh basil
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  • 2  ounces
    thinly shaved Parmesan cheese (optional)
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Directions
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. Makes 8 (1-cup) servings
Nutrition information
Calories 85, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 321 mg, Carbohydrate 13 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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