(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)
| 2 cloves garlic, minced 3/4 cup chopped onion 1 tablespoon cooking oil 5 cups low-sodium chicken broth 1 6-oz. can low-sodium tomato paste 1 cup green cabbage, shredded 1 cup diced zucchini |
1/2 cup chopped celery 1 carrot, diced 1 16-oz. can garbanzo beans, drained 1/3 cup uncooked salad macaroni 1 tablespoon crushed dried basil 1/2 teaspoon oregano 1/8 teaspoon black pepper |
Cook garlic and onion in oil for 5 minutes. Add chicken broth and tomato paste; bring to a boil. Add remaining ingredients. Return to a boil and reduce heat. Cover and simmer for 15 to 20 minutes or until the vegetables are tender and the macaroni is cooked. Serves 6.
Nutritional Information (1 serving):
Calories: 222
Carbohydrates: 33 grams
Protein: 12 grams
Fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 mg
Fiber: 6 grams
Sodium: 100 mg
Potassium: 822 mg
Calcium: 86 mg
Exchanges: 2 starch, 1 medium-fat meat
Reprinted with the permission of the South Dakota Department of Health.
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