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<blockquote data-quote="moreluck" data-source="post: 144296" data-attributes="member: 1246">Vegetable-Pasta Soup (Diabetic acceptable)&nbsp;2 tsp. olive oil6 cloves garlic, minced1 1/2 cups shredded carrot1 cup chopped onion1 cup thinly sliced celery1 (32. oz.) box lo-sodium chicken broth1 1/2 cups ditalini pasta1/4 cup grated parmesan cheese2 Tbls. snipped fresh parsleyIn a 5-6 qt. dutch oven, heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add carrot, onion and celery; cook for 5-7 mins. or &#039;til tender stirring occasionally. Add chicken broth and 4 cups water; bring to a boil. Add the uncooked pasta; cook for 8 mins or &#039;til pasta is tender.To serve, top each bowl with parmesan and parsley. Each 3/4 cup serving is 86 calories, 2 grams fat 14 grams carbo.</blockquote>

[QUOTE="moreluck, post: 144296, member: 1246"] Vegetable-Pasta Soup (Diabetic acceptable) [FONT=Comic Sans MS][SIZE=2]2 tsp. olive oil[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]6 cloves garlic, minced[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1 1/2 cups shredded carrot[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1 cup chopped onion[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1 cup thinly sliced celery[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1 (32. oz.) box lo-sodium chicken broth[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1 1/2 cups ditalini pasta[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]1/4 cup grated parmesan cheese[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]2 Tbls. snipped fresh parsley[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]In a 5-6 qt. dutch oven, heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add carrot, onion and celery; cook for 5-7 mins. or 'til tender stirring occasionally. Add chicken broth and 4 cups water; bring to a boil. Add the uncooked pasta; cook for 8 mins or 'til pasta is tender.[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=2]To serve, top each bowl with parmesan and parsley. Each 3/4 cup serving is 86 calories, 2 grams fat 14 grams carbo.[/SIZE][/FONT] [/QUOTE]

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