Vegetarian Minestrone Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1/6 recipe
Calories	220
Calories from Fat	15
Total Fat	2 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	430 mg
Total Carbohydrate	43 g
Dietary Fiber	10 g
Sugars	11 g
Proteins	10 g
Vitamin A	150% DV
Vitamin C	90% DV
Calcium	15% DV
Iron	20% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	6
Preparation Time	8 hours

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients	Measures
Carrots, chopped	2
Onions, chopped	2
Celery ribs, chopped	3
Garlic cloves, minced	2
Zucchini, chopped	1
Kale, chopped	2 cups
Crushed tomatoes	1 can (28 ounces)
Barley, dry	½ cup
Chickpeas, drained	1 can (14 ounces)
Vegetable broth, low sodium	1½ cup
Water	4½ cups
Parsley	1 tablespoon
Thyme	½ teaspoon
Oregano	1 teaspoon
Ground black pepper	1 teaspoon

Directions
Combine all ingredients in slow cooker.
Cover and cook on low for 6-8 hours or until vegetables are tender.

Diabetic Exchange
Fruit: 0; Vegetables: 4; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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