Streusel Strawberry Pizza
Pizza baked in a skillet for a crisp, pan-fried crust. Easy and customizable, great for individual servings or sharing.
Read MoreVegetable and Pasta Soup
Drescription
A slow-cooker will do all the work for this delicious, diabetic-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian.
Ingredients
- 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
- 1 (8 ounce) package fresh button mushrooms, quartered
- 1 cup frozen whole kernel corn
- 1 cup chopped onion
- 1 cup finely chopped carrots
- 1 cup coarsely chopped zucchini
- 2 cloves garlic, minced
- 6 cups unsalted vegetable or chicken stock
- 1 (6 ounce) can no-salt-added tomato paste
- 2 teaspoons dried italian seasoning, crushed
- ½ teaspoon salt
- 1 (9 ounce) package frozen italian green beans
- ½ cup dried multigrain rotini or elbow pasta
- 2 tablespoons snipped fresh parsley
- 2 tablespoons finely shredded parmesan cheese
Directions
- In a 3 1/2- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt.
- Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more.
- Before serving, stir in parsley. Sprinkle servings with cheese.
