Nutrition Facts
| Serving Size | 1/8 recipe |
| Calories | 230 |
| Calories from Fat | 40 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 140 mg |
| Total Carbohydrate | 38 g |
| Dietary Fiber | 9 g |
| Sugars | 7 g |
| Proteins | 10 g |
| Vitamin A | 15% DV |
| Vitamin C | 45% DV |
| Calcium | 6% DV |
| Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 8 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 2.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 2 tablespoons |
| Chopped onion | 1 cup |
| Garlic cloves, minced | 2 |
| No salt added stewed tomatoes, undrained | 2 cans (14½ ounces each) |
| Low sodium vegetable broth | 1 can (15 ounces) |
| Water | 3 cups |
| Cannellini beans, drained | 1 can (15 ounces) |
| Red kidney beans, drained | 1 can (15 ounces) |
| Green pepper, diced | 1 cup |
| Fresh parsley, chopped | ¼ cup |
| Basil leaves | 1 teaspoon |
| Black pepper | ¼ teaspoon |
| Oregano | ½ teaspoon |
| Rosemary | 1 teaspoon |
| Uncooked small shell pasta | 4 ounces |
Directions
- Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
- Cook until onion is translucent.
- Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
- Bring to a boil, stirring occasionally, and then reduce heat to low.
- Simmer, covered for 10 minutes.
- Add pasta and simmer for 10 to 12 minutes until pasta is tender.
- Serve immediately with whole wheat bread and side salad.
Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.