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Light Minestrone Recipe

Light Minestrone Recipe

8 servings



1 cup sliced carrots

1/2 cup each: chopped onion, celery, fennel bulb

2 cloves garlic, minced

1 tablespoon olive oil

5 cups reduced-sodium fat-free beef broth

1 can garbanzo beans, rinsed, drained

1 cup each: snap peas, broccoli florets, zucchini, sliced

3/4-1 teaspoon each: dried basil and oregano leaves

1 cup halved cherry tomatoes

1/4 cup finely chopped parsley

Salt and pepper, to taste

1 1/2 cups Parmesan Croutons


Saute carrots, onion, celery, fennel and garlic in oil in Dutch oven until onion is tender, 5 to 8 minutes. Add broth, beans, peas, broccoli, zucchini, and herbs, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes, adding tomatoes and parsley during last 5 minutes of cooking time. Season to taste with salt and pepper. Sprinkle each bowl of soup with Parmesan Croutons.

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