Diabetic-Friendly Roasted Vegetable Soup

Ingredients:

• 2 diced carrots
• 4 diced mushrooms
• 1 diced pepper
• 1 small butternut squash, peeled, seeded and chopped
• 1 diced large onion
• 3 garlic cloves
• 2 tbsp canola oil
• 2 sprigs thyme
• 1 can diced tomatoes  (no salt added) – 14 oz.
• 32 oz. vegetable stock (no salt added)
• ½ tsp black pepper
• 1 ½ cups shredded kale
• ¼ cup chopped parsley
• 1 can cannellini beans, drained

Instructions:

1. Preheat the oven to 425 degrees.
2. Spread the carrots, mushrooms, pepper, squash, onion and garlic in a single layer on a cooking sheet. Drizzle the oil on everything and mix with your hands to evenly.
3. Roast for 30 minutes and stir them halfway.
4. Pour the thyme and tomatoes over the vegetables and put back in the oven and roast for another 15 minutes, just enough to where the tomatoes and vegetables have turned slightly golden brown.
5. Remove the stems from the thyme. Transfer the vegetables and tomato mixture into a large saucepan, then slowly add in the vegetable stock.
6. Season everything with pepper and simmer for 10 – 20 minutes..
7. Rinse the cannellini beans and add them and kale to the mixture and simmer for another 5 – 10 minutes, just enough until the kale has wilted.
8. Add in the parsley, stir and then remove from heat and serve!

Serving Size: 1/8 of recipe

Total Servings in Recipe: 8

Nutritional Information:

Calories: 83

Carbohydrates: 16g

Protein: 4g

Fat: 2g

Sugar: 2g

Fiber: 5g

Article Link: https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/chef-roberts-roasted-vegetable-soup/
Photo Link: https://stock.adobe.com/contributor/208680548/татьяна%20креминская?load_type=author&prev_url=detail

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