Diabetic Meal Ideas – Italian Vegetable Bean & Pasta Soup

Italian Vegetable Bean & Paste Soup

Italian Vegetable Bean & Paste Soup

This  Italian Vegetable Soup recipe has a GI  of 38 and is an excellent diabetic meal idea. Switching from high to low-GI foods,limiting fat intake and exercising regularly will improve your health.

Prep time
Cook time
Total time
This healthy recipe for a vegetable soup is fantastic for a diabetic. Good proportion of Protein and Carbohydrates and plenty of vitamins.
Recipe type: Entree
Cuisine: Italian
Serves: 6
  • 2 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 small eggplant (aubergine), coarsely chopped
  • 2 medium red capsicums (bell peppers), seeded and coarsely chopped
  • 1 medium green capsicum (bell pepper), seeded and coarsely chopped
  • 2 medium zucchini (courgette), thickly sliced
  • 800 g (1 lb 10 oz) can chopped tomatoes
  • 1 bay leaf
  • 1 teaspoon dried Italian mixed herbs
  • 5 cups (1.25 liters/40 fl oz) reduced-salt vegetable stock
  • 400 g (13 oz) can butter beans drained weight 300 g (10 oz)
  • 1 cup (155 g/5 oz) frozen broad beans, defrosted and peeled
  • 100 g (31/3 oz) fettuccine, broken
  1. Heat the oil in a large pan, add the onion and cook over medium heat for 5 minutes or until the onion is golden.
  2. Add the garlic and eggplant and cook for5 minutes or until the eggplant is golden.
  3. Add the capsicum and zucchini and cook for 5 minutes or until just tender. Stir in the tomatoes, bay leaf, mixed herbs and stock. Bring to the boil, reduce heat and simmer for 15 minutes or until the vegetables are tender.
  4. Add the butter beans, broad beans and fettuccine and cook for 5 minutes, stirring occasionally, or until the fettuccine is al dente (cooked, but still with a bite to it). Serves 6
Nutrition Information
Serving size: 1 cup Calories: 160 Fat: 3g Sugar: 22 Protein: 9.5 Cholesterol: 6.5



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