Diabetic-Friendly Vegetable Minestrone Recipe

About this recipe

A hearty and healthy vegetable minestrone tailored for diabetic-friendly diets, featuring whole wheat noodles, beans, and fresh herbs for a satisfying dinner option.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 G Preserved Dried Salted Black Beans
• 100 g Old Hill Parmesan Cheese
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Hommade Tomato Puree
• 16 g Orika Oregano
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 50 g Zoff Premium Indian Bay Leaf
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 150 g + 400 g Yu Whole Wheat Noodles (Zero Maida) + Whole Wheat Roasted Vermicelli Combo

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a Dutch oven, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion, 1/2 cup diced bell pepper, and 1 minced clove of garlic. Cook until tender but not browned, about 5 minutes.
3. 3. Stir in 2 cups water, 1 can of undrained tomato puree, 1 bay leaf, 1 tsp dried oregano, 1/2 tsp salt, 1/8 tsp ground oregano, and 1/8 tsp pepper. Mix well.
4. 4. Add 1 1/2 cups whole wheat noodles, 1 can of drained and rinsed beans, and 1 can of drained kernel corn. Stir to combine.
5. 5. Cover the Dutch oven and bake in the preheated oven for 25 minutes, or until the noodles are al dente and the flavors have melded.
6. 6. Remove the bay leaf and stir the soup gently. Adjust seasoning if needed.
7. 7. Serve hot, garnished with 1/4 cup grated Parmesan cheese.