Our second meal features a hearty vegetable soup that’s Italian by flavor and particularly welcome after a day of planting the spring vegetable garden. With it, we’re suggesting serving a savory focaccia, made super easy by using frozen bread dough.
2 medium leeks, white part only, well rinsed and thinly sliced
1 small yellow onion, chopped
1 tablespoon olive oil
2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) dice
1 medium zucchini, cut into 1/2-inch (1.25 cm) dice
1 medium yellow squash, cut into 1/2-inch (1.25 cm) dice
1 15-ounce (450 g) canned cannellini beans, drained and rinsed
1/4 pound (120 g) fresh baby spinach leaves, well rinsed
In a large pot, sauté leeks and onion in olive oil over low heat for 5 minutes, until vegetables are wilted but not browned.
Stir in the carrots, zucchini, yellow squash, tomatoes, broth, basil, and thyme. Bring to a boil, reduce heat, partially cover, and simmer for 25 to 30 minutes.
Add the beans and spinach. Continue to cook for another 5 minutes, until beans are heated through and spinach has wilted. Ladle into hot soup plates and serve at once.
Per serving: 115 calories (17% calories from fat), 6 g protein, 2 g total fat (0.3 g saturated fat), 18 g carbohydrates, 5 g dietary fiber, 0 mg cholesterol, 200 mg sodium, 696 mg potassium
Diabetic exchanges: 1/2 very lean protein, 1 carbohydrate (bread/starch)
Italian Vegetable Soup
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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