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"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 108 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 224 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Italian Vegetable Soup in Quick Cooking September/October 2001, p15
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Reviewed on Nov. 05, 2011 by 1275
My family loved this soup! I did make a couple of changes though. Instead of using 1 potato, I used 3 medium potatoes. I also left out the peas. I also added 2 cups of cubed cooked chicken. I substituted the diced tomatoes for 1/2 cup of tomato juice. To compensate for the extra meat added, I added enough hot water to make it a soup consistency again. It was delicious- a sprinkling of Parmesan cheese really completed it!
Reviewed on Feb. 17, 2010 by getto140
I used alphabets instead of shell pasta because that is all I had. GREAT!
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