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WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH
Kim Malsam-Rysdon, Interim Secretary of Health

garlicMinestrone Soup

(SD Diabetes Control Program cookbook,
Healthy Diabetes Recipes and More . . .
)


2 cloves garlic, minced
3/4 cup chopped onion
1 tablespoon cooking oil
5 cups low-sodium chicken broth
1 6-ounce can low-sodium tomato paste
1 cup green cabbage, shredded
1 cup diced zucchini
1/2 cup chopped celery
1 carrot, diced
1 16-ounce can garbanzo beans, drained
1/3 cup uncooked salad macaroni
1 tablespoon crushed dried basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

 

Cook garlic and onion in oil for 5 minutes. Add chicken broth and tomato paste; bring to a boil. Add remaining ingredients. Return to a boil and reduce heat. Cover and simmer for 15 to 20 minutes or until the vegetables are tender and the macaroni is cooked. Serves 6.

Nutritional Information (1 serving):
Calories: 222
Carbohydrates: 33 grams
Protein: 12 grams
Fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 mg
Fiber: 6 grams
Sodium: 100 mg
Potassium: 822 mg
Calcium: 86 mg
Exchanges: 2 starch, 1 medium-fat meat

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