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Summer Minestrone Recipe

Summer Minestrone Recipe

8 servings



2 cups each: cubed potatoes, sliced carrots

1 small zucchini, cubed

1 cup each: halved green beans, sliced zucchini, carrots, cabbage, chopped onion

1/2 cup sliced celery

3-4 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon dried oregano leaves

4 cups reduced-sodium chicken broth

1 can each rinsed, drained kidney beans, and reduced-sodium stewed tomatoes

2 cups water

1 1/2 cups uncooked mostaccioli

1/2 teaspoon pepper

2 tablespoons grated Parmesan or Romano cheese


Saute fresh vegetables in lightly greased large saucepan until crisp-tender, 10 to 12 minutes. Stir in Italian seasoning and oregano, cook 1 minute longer. Add broth, beans, tomatoes, and water, heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat soup to boiling and add pasta. Reduce heat and simmer, uncovered, until pasta is al dente, 10 to 12 minutes. Stir in pepper, sprinkle each bowl of soup with cheese.

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