Winter Vegetable Potage With Pasta
(from kylerhea’s recipe box)
Calories 95
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 3 g
Sugars 5 g
Cholesterol 0 mg
Sodium 475 mg
Potassium 415 mg
Protein 4 g
Phosphorus 85 mg
Choices: Starch 0.5, Nonstarchy Vegetable 2
Source: Diabetes Forecast magazine
Serves 8 peopleIngredients
- 1 Tbsp. olive oil
- 1 large onion, diced
- 3 large carrots, peeled and diced
- 1 fennel bulb, diced
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 garlic cloves, finely minced
- 5 cups reduced-sodium, low-fat chicken or vegetable broth
- 1 cup shredded cabbage
- 1/2 cup peeled and diced rutabaga
- 2/3 cup small whole wheat elbow macaroni or shells
- 2 Tbsp. finely minced chives
Directions
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In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
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Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.