This classic soupcomprised of vegetables, white beans, and pastais rich in fiber, vitamins, calcium and iron, and is immensely satisfying, write the authors of The Diabetes Menu Cookbook. It makes a delicious comfort-food supper when served with a salad of dark, leafy greens and Italian bread.
2 tablespoons olive oil
1 large onion, coarsely chopped
2 large celery ribs, coarsely chopped
2 carrots, peeled and coarsely chopped
2 garlic cloves, thinly sliced
3 cups vegetable broth
3 cups water
1 can (16 ounces) plum tomatoes, with liquid, coarsely chopped
2 Russet potatoes, peeled and diced
Pinch of dried oregano
Pinch of celery seeds
½ pound green beans, trimmed and cut into 1-inch slices
2 cups thinly sliced cabbage
1 (15-ounce) can cannellini or great northern beans, rinsed and drained
½ cup pennette, ditali, or other small tubular pasta
½ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
Heat the olive oil in a large stockpot over medium heat. Add the onion, celery, carrots and garlic and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, water, tomatoes, potatoes, oregano and celery seeds. Bring to a boil over high heat, reduce the heat to low and cook, covered, for 10 minutes.
Add the green beans, cabbage, beans and pasta. Simmer, uncovered, over medium heat until the vegetables and pasta are tender, about 15 minutes. (The soup can be made several hours ahead of time. Reheat before serving, adding additional liquid if necessary.)
Stir in the basil and parsley and season with salt and pepper to taste. Ladle into bowls and serve with Parmesan cheese.
Nutrition Per Serving
6 servings per recipe
% of calories from fat: 28
Sat. fat: 2g
i think i might have put this in the wrong forum!
| current weight: 185.5