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Zucchini Soup with Pasta
Source: dLife

Soup of pasta with fresh zucchini and a light herb broth.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 374.3
Total Carbs 42.1 g
Dietary Fiber 7.7 g
Sugars 13.1 g
Total Fat 17.4 g
Saturated Fat 3.0 g
Unsaturated Fat 2.2 g
Potassium 1312.9 mg
Protein 17.9 g
Sodium 258.7 mg
Dietary Exchanges
3 Fat , 4 Vegetables , 1/2 Fruits , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 tbsp  olive oil
2 each  medium onions
6 1/4 cup  low fat unsalted chicken broth
2 lb  medium zucchini
4 oz  Pasta, alphabet, semolina, dry
1 pinch  fresh lemon juice
2 tbsp  chervil, ground
1 pinch  salt and pepper
1 pinch  Sour Cream
  1. To prepare, heat the oil in a large pan and add the onions. Cover and cook gently for 20 minutes, stirring occasionally, until soft.
  2. Add chicken broth to the pan and bring mixture to boil.
  3. While that's boiling, grate the zucchini and stir into the boiling stock along with the pasta.
  4. Reduce heat, cover the pan and simmer for 15 minutes or until pasta is tender.
  5. Season to taste with lemon juice, salt, and pepper. Stir in the chopped fresh chervil.
  6. Pour into bowls and add a swirl of sour cream before serving.

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