Vegetable Pasta Soup
Recipe from
Diabetic Living
Make this quick soup as a side dish for lunch or dinner or serve it as an appetizer.
Servings:
Makes 12 (3/4-cup) appetizer servings.
Total Time:
35 mins
Ingredients
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2 teaspoonsolive oilsee savings
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6 clovesgarlic, mincedsee savings
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1 1/2 cupscoarsely shredded carrotsee savings
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1 cupchopped onionsee savings
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1 cupthinly sliced celerysee savings
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1 32-ounce boxreduced-sodium chicken brothsee savings
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4 cupswatersee savings
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1 1/2 cupsdried ditalini pastasee savings
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1/4 cupshaved Parmesan cheesesee savings
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2 tablespoonssnipped fresh parsleysee savings
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Directions
1.
In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
2.
To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4-cup) appetizer servings.
Nutrition information
Per serving: Calories 86, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 227 mg, Carbohydrate 14 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet.
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