This diabetic recipe is an elegant soup and it is filled with wonderful flavors. It goes great with cornbread or a light dinner salad.
Ingredients
Vegetable cooking spray
2 cups sliced carrots
¼ cup sliced green onions and tops
2 cloves garlic, minced
1 t. dried basil leaves
2 cans (15 ounces each) reduced-sodium chicken broth
1 ½ cups water
1 package (9 ounces) fresh low-fat tomato and cheese torellini
3 cups torn spinach leaves
2-3 t. lemon juice
1/8 – ¼ t. ground nutmeg
1/8 teaspoon pepper
Directions
- Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.
- Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
- Heat broth mixture to boiling; stir in torellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.
Additional Information
Yield: 6 servings (about 1 cup each)
Source: “1,001 Delicious Recipes for People with Diabetes”
Nutritional Information: Calories 170, Fat 3.5g, Saturated Fat 1.6g, Cholesterol 17.7g, Sodium 177mg, Protein 8.6g, Carbohydrate 26.9g
Diabetic Exchanges: 1 Vegetable, 1 ½ Bread, ½ Fat
