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

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Sussex Wholefoods Organic Dried Basil
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 370G Belazu Mixed Beans
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Organic Dried Rosemary Hatton Hill Organic
• - Forest Whole Foods Organic White Quinoa
• 600G Picard Organic Green Beans
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Tata Salt

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 celery, and 1 minced clove of garlic. Cook until tender but not browned, about 5 minutes.
3. 3. Stir in 2 cups vegetable broth, 1 can of undrained diced tomatoes, 1 bay leaf, 1 tsp dried basil, 1/2 tsp salt, 1/8 tsp ground rosemary, and 1/8 tsp pepper. Mix well.
4. 4. Add 1 1/2 cups quinoa, 1 can of drained and rinsed beans, and 1 can of drained green beans. Stir to combine.
5. 5. Cover the Dutch oven and bake in the preheated oven for 25 minutes, or until the quinoa is cooked 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.