Diabetes > Food, Diet and Recipes > Recipes > Pasta Vegetable Soup
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Pasta Vegetable Soup

Pasta Vegetable Soup

Serves: 6

Method

  • Heat the oil in a stockpot over medium-high heat
  • Add the garlic and scallions and saute for 2 minutes
  • Add the remaining ingredients except the pasta cover and simmer for 25 minutes.
Nutrional Facts (Per Serving)
Calories 87, Calories from fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 136mg, Total Carbohydrate 12g, Dietary Fiber 3g, Sugars 4g, Protein 4g.
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Source:
American Diabetes Association. Official site: diabetes.org. 07-10-2002. Copyright: © American Diabetes Association, 2000
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Ingredients
Ingredients
To make Pasta Vegetable Soup, you'll need:
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 cupped minced scallions
  • 4 cups low-fat low-sodium chicken broth
  • 1 cup frozen peas thawed
  • 1/2 cup diced tomatoes
  • 1 cup diced carrot
  • 1/2 tsp minced rosemary
  • 1/2 cup wagon wheel pasta Salt to taste Freshly-ground black pepper to taste