Tomato and White Bean Soup
Avocado-Basil Crispbread
Ingredients
- ½ onion, chopped
- 1 carrot, sliced
- 1 clove garlic, minced
- 1½ Tbsp olive oil
- 1 (15-oz) can crushed tomatoes with Italian herbs
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- ¼ tsp crushed red pepper
Instructions
- Cook onion, carrots, and garlic in hot oil in a Dutch oven over medium heat until vegetables are tender.
- Stir in tomatoes, beans, broth, and red pepper; bring to a boil, reduce heat, and simmer, stirring occasionally, 15 minutes.
Side Dish Ingredients
- 1 avocado, mashed
- 6 slices multigrain crispbread
- 2 Tbsp chopped fresh basil
- ⅛ tsp pepper
Side Dish Instructions
- Spread avocado over each crispbread slice; sprinkle with basil and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
228
|
178
|
406
|
| Fat (g) | 7 | 10 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 29 | 22 | 51 |
| Fiber (g) | 12 | 11 | 23 |
| Sodium (mg) | 583 | 133 | 716 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
