Recipes: Soup and Bread

the recipes

april 2002

Soup and Bread

Italian Vegetable Soup

(makes 8 servings)

2	medium leeks, white part only, well rinsed and thinly sliced
1	small yellow onion, chopped
1	tablespoon olive oil
2	medium carrots, peeled and cut into 1/2-inch (1.25 cm) dice
1	medium zucchini, cut into 1/2-inch (1.25 cm) dice
1	medium yellow squash, cut into 1/2-inch (1.25 cm) dice
1	pound (480 g) plum tomatoes, peeled and chopped
2	quarts (2 l) canned low-fat, low-salt chicken broth
1	teaspoon crushed dried basil
1/2	teaspoon crushed dried thyme
1	15-ounce (450 g) canned cannellini beans, drained and rinsed
1/4	pound (120 g) fresh baby spinach leaves, well rinsed

In a large pot, sauté leeks and onion in olive oil over low heat for 5 minutes, until vegetables are wilted but not browned.
Stir in the carrots, zucchini, yellow squash, tomatoes, broth, basil, and thyme. Bring to a boil, reduce heat, partially cover, and simmer for 25 to 30 minutes.
Add the beans and spinach. Continue to cook for another 5 minutes, until beans are heated through and spinach has wilted. Ladle into hot soup plates and serve at once.

Per serving:	115 calories (17% calories from fat), 6 g protein, 2 g total fat (0.3 g saturated fat), 18 g carbohydrates, 5 g dietary fiber, 0 mg cholesterol, 200 mg sodium, 696 mg potassium
Diabetic exchanges:	1/2 very lean protein, 1 carbohydrate (bread/starch)

Rosemary Focaccia

(makes 6 breads)

(Adapted from the Joslin Diabetes Gourmet Cookbook)

1	pound (480 g) frozen white bread dough, thawed
	olive oil cooking spray
1	tablespoon olive oil
1	teaspoon crushed dried rosemary

Cut the thawed dough into 6 equal pieces. On a lightly floured board, roll each piece into a 5-inch (12.5 cm) circle. Lightly coat three baking sheets with cooking spray. Place 2 circles of dough far apart on each baking sheet. Brush with olive oil and sprinkle with rosemary.
Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes.
Preheat oven to 475°F (246°C), Gas Mark 9. Bake until puffed and golden, 8 to 10 minutes. Serve warm.

Per 1/2-bread serving:	115 calories (22% calories from fat), 4 g protein, 3 g total fat (0.2 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 211 mg sodium, 45 mg potassium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch), 1/2 fat

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