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Green Garden Minestrone for Diabetes Meal Plans
1 tbsp olive oil 1 cup sliced celery 2/3 cup finely chopped leek 6 green onions, sliced 1 clove garlic, finely chopped 4 cups reduced-sodium chicken broth or stock 2 cups water 1 1/2 cups sliced fresh green beans and/or fresh or frozen green beans 1/2 cup dried tiny shell pasta 1/4 tsp ground black pepper 1 pound asparagus spears, trimmed and thinly sliced, or 8 ounces baby zucchini, sliced 6 cups fresh baby spinach leaves coarsely chopped, or 1 1/2 cups finely shredded green cabbage 1/4 cup snipped fresh basil 2 ounces thinly shaved Parmesan cheese In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leek, green onions, and garlic; cook until crisp-tender, stirring occasionally. Add broth, the water, green beans, pasta, and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and spinach; simmer for 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil. To serve, if desired, top individual servings with Parmesan cheese. Nutrition per serving 1 cup: 85 calories 2 grams fat 321 mg sodium 13 grams carbohydrate 3 grams fiber 5 grams protein
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