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Veggistrone |
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Brief Description
Nutritionist Tested & Approved Diabetic Connect on Facebook photographer: Peter Ardito By Logo inline In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc. This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe
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Main Ingredient
veggies
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 100 min(s)
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Recipe Type: Public
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Source:
http://www.diabeticconnect.com/diabetic-recipes/general/5634-veggistrone
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Tags:
Low-Fat Weight Watchers Heart-Healthy Low-Cholesterol Diabetic
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Notes:
***The 2 lower pictures are a variation on the original recipe served on a very cold day in N. TX!*** I substituted these ingredients: 1 pkg. 12 oz. shredded ready to eat slaw including red cabbage, slivers of broccoli, thinly sliced carrots replace the cabbage and cauliflower requirements; 1 large sliced zucchini & 1 sliced yellow squash replaced the green beans; 2 cans (14.5 oz) stewed Italian Recipe sliced Pear tomatoes with Oregano & Basil in place of the tomatoes and tomato paste combo; the broth is a combo: 4 c. no-salt Vegetable broth and 4 c. no-salt Chicken broth. At the bottom of the serving bowl about 10 On the Border Tortilla chips were crumbled before ladling the soup on top and adding baby leaf Spinach, used fresh rather than cooked, and topped with Parmesan cheese.
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Posted By: ascarr
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Posted On: Jan 18, 2014
Number of Servings:
Ingredients:
- 2 tablespoons - extra-virgin olive oil
- 2 cups - chopped onions, (2 medium)
- 2 cups - chopped celery, (4 medium stalks)
- 1 - cup chopped green bell pepper, (1 medium)
- 4 cloves - garlic, minced
- 3 cups - chopped cabbage
- 3 cups - chopped cauliflower, (about 1/2 medium)
- 2 cups - chopped carrots, (4 medium)
- 2 cups - green beans, cut into 1-inch pieces, or frozen, thawed
- 8 cups - low-sodium vegetable broth, or chicken broth
- 2 cups - water
- 1 - 15-ounce can tomato sauce
- 1 - 14-ounce can diced tomatoes
- 1 - 15-ounce can kidney or pinto beans, rinsed
- 1 - bay leaf
- 4 cups - chopped fresh spinach, or one 10-ounce package frozen chopped spinach, thawed
- 1/2 - cup thinly sliced fresh basil
- 10 tablespoons - freshly grated Parmesan cheese
- 10 - servings, 2 cups each
Directions:
1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Nutritional Facts
Servings: 10
Per serving:
Calories--169
Carbohydrates--25g
Fat--5g
Saturated Fat--1g
Monounsaturated Fat--3g
Protein--7g
Cholesterol--4mg
Dietary Fiber--8g
Potassium--718mg
Sodium--641mg
Added Sugars--0g
Exchanges:
1/2 starch
3 vegetable
1/2 lean meat
1 fat
Carbohydrate Servings--1 1/2
Vitamin A (123% daily value)
Vitamin C (87% dv)
Folate (23% dv)
Potassium (21% dv)
Calcium (16% dv)
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