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Tomato Basil Soup with Chicken

Try doubling this recipe and packing the leftovers for lunch the next day. When homemade soups sit in the refrigerator overnight, the flavors can become even more powerful.

Nutritional Facts

Serving Size: 1 cup of soup

  • Calories 195
  • Carbohydrate 18 g
  • Protein 18 g
  • Fat 5 g
  • Saturated Fat 1.5 g
  • Dietary Fiber 4 g
  • Cholesterol 35 mg
  • Sodium 725 mg

This Recipe Serves 4

Ingredients

1 14.5-ounce can diced tomatoes with Italian seasonings
½ 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
¼ cup shredded mozzarella cheese

Instructions

  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 the oil.
  3. To serve, top each serving with 1 tablespoon mozzarella.

From 15-Minute Diabetic Meals by Nancy Hughes

Recipe Photo: Tomato Basil Soup with Chicken from 15-Minute Diabetic Meals. PNC Photography, Photographer: Peter Papoulakos.

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