I am a diabetic who loves soups. This recipe is one I got from a Diabetic Living magazine. At the end you will notice some changes I made to make it more suitable to me and to raise the protein ratio to the carb ratio. Try it either way and enjoy it on a cold winter day! This is a slow cooker recipe for those who like the convenience of one.
1 can (15-oz) cannellini beans, rinsed and drained
1 pkg (8-oz) fresh button mushrooms, quartered
1 cup frozen whole-kernel corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup chopped zucchini
2 garlic cloves, minced
6 cups unsalted vegetable stock
1 can (6-oz) no-salt-added tomato paste
2 tsp dried Italian seasoning, crushed
1/2 tsp salt
1 pkg (9-oz) frozen Italian green beans
1/2 cup dried multigrain rotini
2 tbsp snipped fresh parsley
2 tbsp finely shredded Parmesan cheese
In a 3 1/2 to 5-quart slow cooker combine the cannellini beans, mushrooms, corn, onion, carrots, zucchini, and garlic; stir in the vegetable stock, tomato paste, Italian seasoning and salt.
Place lid on cooker and cook on low 7 to 8 hours on low or 3 1/2 to 4 hours on high. If cooking on low, turn cooker to high and add the green beans and pasta. Cover and cook another 45 minutes.
When serving garnish each bowl with some fresh parsley and Parmesan cheese, if desired.
Yield: 6 servings of 1 3/4 cups each
Per Serving: 213 calories, 1 g fat, 1 g cholesterol, 598 mg sodium, 42 g carbs (8 g fiber and 13 sugars), 10 g protein
Personal note: You will notice the carb count is broken down showing fiber, and sugars. There is no added sugar, this is all natural sugar from the vegetables. I personally like to add a little finely chopped ham to give a little more protein. For those of you who like chicken, a little chopped or shredded chicken will do the same thing. You can also cut the corn back to 1/2 cup to lower the carbs. Of course any or all of these changes will change the nutritional count, raising the protein grams and lowering carb grams.
1 pkg (8-oz) fresh button mushrooms, quartered
1 cup frozen whole-kernel corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup chopped zucchini
2 garlic cloves, minced
6 cups unsalted vegetable stock
1 can (6-oz) no-salt-added tomato paste
2 tsp dried Italian seasoning, crushed
1/2 tsp salt
1 pkg (9-oz) frozen Italian green beans
1/2 cup dried multigrain rotini
2 tbsp snipped fresh parsley
2 tbsp finely shredded Parmesan cheese
In a 3 1/2 to 5-quart slow cooker combine the cannellini beans, mushrooms, corn, onion, carrots, zucchini, and garlic; stir in the vegetable stock, tomato paste, Italian seasoning and salt.
Place lid on cooker and cook on low 7 to 8 hours on low or 3 1/2 to 4 hours on high. If cooking on low, turn cooker to high and add the green beans and pasta. Cover and cook another 45 minutes.
When serving garnish each bowl with some fresh parsley and Parmesan cheese, if desired.
Yield: 6 servings of 1 3/4 cups each
Per Serving: 213 calories, 1 g fat, 1 g cholesterol, 598 mg sodium, 42 g carbs (8 g fiber and 13 sugars), 10 g protein
Personal note: You will notice the carb count is broken down showing fiber, and sugars. There is no added sugar, this is all natural sugar from the vegetables. I personally like to add a little finely chopped ham to give a little more protein. For those of you who like chicken, a little chopped or shredded chicken will do the same thing. You can also cut the corn back to 1/2 cup to lower the carbs. Of course any or all of these changes will change the nutritional count, raising the protein grams and lowering carb grams.
Note: This is a file photo.
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