November is National Diabetes Month so I thought I'd show you how good and easy meals are that are also diabetic friendly. This dish comes with the blessing of the American Diabetic Association. I made it for Mo, who is not feeling well today, and he just loved it. I love it too!
Also! Wednesday, November 14, is World Diabetes Day. Wear Blue to show support for Diabetes Awareness. November 10-18 is Palm Beach County Diabetes Week. The City of West Palm is turning all their fountains blue!
Tomato Basil Soup with Chicken
American Diabetic Association
Serves: 4; Serving size: 1 cup soup
1 14.5-ounce can diced tomatoes with Italian seasonings
1/2 15.5-ounce can no-salt-added navy beans, rinsed and drained
1 14-ounce can reduced-sodium chicken broth
1 teaspoon sugar
1 cup cooked chicken breast meat
2 ounces baby spinach
2 tablespoons chopped fresh basil leaves
2 teaspoons extra virgin olive oil
1/4 cup shredded mozzarella cheese.
- Combine the tomatoes, beans, broth, and sugar in a large saucepan. Bring to a boil over high heat, reduce heat, cover, and simmer 5 minutes.
- Add the chicken, spinach, and basil, and cook 2 minutes or until spinach is wilted. Remove from heat, and stir in oil.
- To serve, top each serving with 1 tablespoon mozzarella.
Sally’s Notes: I noticed on The Food Network some of the chefs always add a little lemon juice to their chicken soup. I did that here, just about a teaspoon. I think it brightened the soup a bit.
Exchanges/Choices 1/2 Starch 2 Vegetable 2 Lean Meat 1/2 Fat
Calories: 195 Calories from fat: 45 Total fat: 5.0 g Saturated Fat: 1.5 g Trans Fat: 0.0 g Cholesterol: 35 mg Sodium: 725 mg Total Carbohydrate: 18 g Dietary Fiber: 4 g Sugars: 6 g Protein: 18 g