[blindweightwatcher] DIABETIC CANNELLINI AND CABBAGE SOUP
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Sat, 28 Feb 2009 05:36:49 -0600
DIABETIC CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: The New Family Cookbook for People with Diabetes
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute
cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt,
8 to 10 minutes. Add chicken broth, water, and beans to saucepan; heat to
boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al
dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:
Calories: 107, Fat: 1 g, Cholesterol: 0 mg, Sodium: 175 mg, Protein: 6.9 g,
Carbohydrate: 21.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
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