Diabetic Cooking

Italian Pasta Soup with Fennel



  • 1 tablespoon olive oil
  • 1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
  • 4 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup uncooked small shell pasta
  • 1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
  • 1 can (about 14 ounces) Italian-seasoned diced tomatoes
  • 1/4 cup grated Romano or Parmesan cheese
  • 1/4 cup chopped fresh basil
  • Dash black pepper (optional)


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 calories, 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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