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Spring Minestrone
Source: dLife

An abundance of spring vegetables and pasta come together to make a healthy soup.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 207.8
Total Carbs 40.1 g
Dietary Fiber 11.0 g
Sugars 10.2 g
Total Fat 1.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 519.1 mg
Protein 11.0 g
Sodium 552.8 mg
Dietary Exchanges
, 2 Vegetables , 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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2 each  medium garlic cloves
1 cup  fresh chopped onion
1 each  small carrots, fresh, 5 1/2" long
1 each  medium celery stalks
1 tsp  ground thyme
1 tsp  dried basil
0 1/4 cup  cold water
6 cup  vegetable broth
3 each  fresh plum tomatoes
1 1/2 cup  Beans, lima, frozen
1 lb  fresh asparagus
0 1/4 lb  Pasta, spaghetti, spinach, dry
1 tsp  salt
1 tbsp  fresh lemon juice
1 1/2 cup  fresh green peas
  1. In a covered soup pot on low heat, cook the garlic, onions, carrots, celery, thyme, and basil in the water until the vegetables have softened, about 10 minutes.
  2. Add the vegetable stock and the tomatoes and bring to a boil. Add the lima beans and asparagus and return to a boil. Stir in the spaghetti and cook until al dente.
  3. Add the salt, lemon juice, and peas and cook for about 5 minutes. Serve hot.

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