ITALIAN RAVIOLI SOUP: Daily Diabetic Recipe

ITALIAN RAVIOLI SOUP

Yield: 6 servings
Source: "Express Lane Diabetic Cooking"

INGREDIENTS
- 2 cups frozen ravioli (meat or cheese)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon Italian seasoning
- Salt and fresh ground pepper to taste
- 1 1-pound package frozen Italian vegetables
- 1 cup shredded cabbage
- 5 cups fat-free, reduced-sodium chicken broth

DIRECTIONS
Boil the ravioli according to package
directions. Drain and set aside.

In a large saucepot over medium-high heat, heat the olive
oil. Add the onions and seasonings. Cook for 2-3 minutes.

Add the Italian vegetables and cabbage. Cook for another
3-4 minutes. Add broth and ravioli. Cook for another 15 minutes.

Nutritional Information Per Serving (about 1 cup):
Calories: 192, Fat: 5 g, Cholesterol: 15 mg, Sodium: 529 mg,
Carbohydrate: 27 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 10 g
Diabetic Exchanges: 2 Starch, 1 Very Lean Meat