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Minestrone Soup

Warm and satisfying, a meal that is ideal for a cold day.


1 tablespoon olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, sliced
1 small zucchini, sliced
cup (125 g) canned garbanzo beans (chickpeas)
1 (8-ounce/230-g) can no-salt-added tomatoes with juice
2 bay leaves
teaspoon dried Italian seasoning
1 cup (250 ml) low-sodium beef broth
1 cup (250 ml) no-salt-added tomato juice
5 cups (1.25 l) water
1 tablespoon chopped fresh parsley
2 cups (85 g) chopped fresh spinach
1 ounce (28 g) small shells, cooked


Serves: 8


In a 5½-quart (5.5-liter) nonstick Dutch oven, heat oil. Sauté onion, celery and carrots. Add zucchini, garbanzo beans, tomatoes with juice, bay leaves, dried Italian seasonings, broth, tomato juice and water. Bring to a boil, reduce heat, and cook over medium heat until vegetables are tender, about 30 minutes. Add parsley, spinach and pasta. Cook another 2 to 3 minutes. Remove and discard bay leaves.

Each serving contains:- Cal.80, Cal. from Fat 21, Protein 3g, Carb.13g, Total Fiber 3g, Total Fat 2g, Sat. Fat 0g, Chol.0mg, Sodium 87mg

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