Sally's Recipe of the Week

 

Sally's Recipe of the Week: Tomato Basil Soup with Chicken

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! 

For more information click here.

Tomato Basil Soup with Chicken

 

 American Diabetic Association

Diabetes.org

Serves: 4; Serving size: 1 cup soup

Ingredients

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.


Preparation

  1. 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.
  2. Add the chicken, spinach, and basil, and cook 2 minutes or until spinach is wilted. Remove from heat, and stir in oil.
  3. 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.

 

 

 

Nutritional Information

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

 

 

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