Jam-packed with shell pasta and veggies, this light, broth-based soup is perfect for a transitioning from winter to spring. And with only about 20 minutes of preparation time, it’s an easy way to quickly quench a craving for home cooking.
Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/italian-pasta-soup-with-fennel/
Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.
Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.
Yield: 6 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 126, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
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