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TORTELLINI VEGETABLE SOUP

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lorraineTORTELLINI VEGETABLE SOUP

Yield: 8 servings

Source: " The Complete Diabetes Prevention Plan "

Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 3/4 cup chopped onion

- 4 cups water

- 14-1/2 ounce can diced tomatoes with Italian seasonings

- 1 cup diced carrots

- 1/2 teaspoon salt

- 1/8 teaspoon ground black pepper

- 9 ounces (about 2-1/2 cups) refrigerated cheese tortellini

- 1 cup thinly sliced fresh mushrooms

- 1 cup zucchini, quartered lengthwise and thinly sliced

- 1 cup (packed) chopped fresh spinach

- 2 teaspoons dried parsley, finely crumbled

DIRECTIONS

Coat a 3-quart pot with nonstick cooking spray or

1 tablespoon of olive oil and add the onion. Cover and

cook over medium heat for several minutes, until the

onions start to soften.

Add the water, undrained tomatoes, carrots, salt, and pepper

to the pot and bring to a boil. Reduce the heat to low,

cover, and simmer for 15 minutes, until the carrots are tender.

Using a slotted spoon, transfer half of the vegetables to

a blender and pour in about 1 cup of the liquid. Carefully blend at low

speed to puree the vegetables. Return the blended mixture back to the

pot.

Add the tortellini and mushrooms to the pot and bring to

a boil. Reduce the heat to medium-low, cover, and cook for

5 minutes. Add the zucchini and cook covered for an additional 4

minutes. Add the spinach and cook for another minute, until the spinach

wilts and the tortellini is cooked through. Serve hot, topping each

serving with a sprinkling of parsley.

Nutritional Information Per Serving (1 cup per serving):

Calories: 120, Carbohydrate: 20 g, Cholesterol: 12 mg,

Fat: 2.6 g, Saturated Fat: 1.2 g, Fiber: 2.2 g,

Protein: 5.2 g, Sodium: 368 mg, Calcium: 83 mg

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

RECIPE FROM THE ARCHIVE:

No Bake Cherry Custard Cake

http://diabeticgourmet.com/recipes/html/197.shtml

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