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Crockpot Diabetic Minestrone Soup


1/4 cup Italian salad dressing
1 medium size onion, chopped
1 carrot, peeled & chopped
1 celery rib, chopped
1 (14-1/2 oz) can diced tomatoes, undrained
1 (19 oz) can kidney beans, drained & rinsed
2 (14 oz) cans vegetable broth
1 tsp Italian seasoning
1-1/2 cups small shell-roni, uncooked
1/2 cup grated Parmesan cheese


1. Heat salad dressing in a large non-stick skillet over medium-high heat. Add onions, celery and carrots; cook 2 minutes or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and seasoning; stir and cover with lid.

2. Cook on LOW setting 6 hours or on HIGH 3 hours.

3. Stir in macaroni; cook 10 to 15 minutes or until macaroni is tender.
Sprinkle with cheese just before serving.

YIELD: 8 Servings
Serving Size: About 1 Cup per serving

Weight Watchers PointsPlus = 5
Carb Choices: 2

Diet Exchange
1-1/2 Starch + 1 Vegetable + 1 Meat (L)

Calories 210, Total Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 10mg, Sodium: 710mg, Carbohydrates: 30g, Fiber: 5g, Sugars: 6g, Protein: 10g, Vitamin A: 35 %DV, Vitamin C: 15 %DV, Calcium: 15 %DV, Iron: 10 %DV

Original recipe and image from Kraft Foods.
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IMPORTANT: is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics
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