| 1 |
lb. |
boneless, skinless chicken breast |
| 1 |
Tbsp. |
Tbsp extra-virgin olive oil |
| 1 |
cup |
chopped onion (about 1 large onion) |
| 1 |
Tbsp. |
minced garlic (about 3 medium cloves) |
| 1 |
cup |
sliced carrots (about 2 medium carrots) |
| 1 |
cup |
sliced celery (about 2 stalks) |
| 2 |
cups |
sliced zucchini (about 1 medium zucchini) |
| 1 |
cup |
grape tomatoes |
| 2 |
|
(15-oz) cans cannellini beans, drained and rinsed |
| 1 |
Tbsp. |
Tbsp chopped fresh rosemary |
| 1/4 |
cup |
fresh basil leaves, torn |
| 1 |
tsp. |
fine sea salt |
| 1/2 |
tsp. |
freshly ground black pepper |
| 48 |
oz. |
low-sodium, low-fat chicken stock |
- Cut the chicken breast into bite-sized pieces.
- Place the olive oil, onion, garlic, and chicken pieces in a 6- or 8-quart soup pot over medium-high heat.
- Sauté until the onions become translucent. Add the carrots, celery, zucchini, and tomatoes, and cook for 5 minutes.
- Add the beans, herbs, salt, pepper, and stock. Bring to boiling, then reduce heat to just below a boil and cook, covered, for 20 minutes.
Recipe adapted from Complete Month of Meals Collection: Hundreds of Diabetes-Friendly Recipes and Nearly Limitless Meal Combinations. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
