Makes: 10 servings  |  Serving Size: 1 cup
Preparation Time: 5 minutes  |  Cooking Time: 30 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 1 Tbsp. Tbsp extra-virgin olive oil
  • 1 cup chopped onion (about 1 large onion)
  • 1 Tbsp. minced garlic (about 3 medium cloves)
  • 1 cup sliced carrots (about 2 medium carrots)
  • 1 cup sliced celery (about 2 stalks)
  • 2 cups sliced zucchini (about 1 medium zucchini)
  • 1 cup grape tomatoes
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 1 Tbsp. Tbsp chopped fresh rosemary
  • 1/4 cup fresh basil leaves, torn
  • 1 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 48 oz. low-sodium, low-fat chicken stock

Directions

  • Cut the chicken breast into bite-sized pieces.
  • Place the olive oil, onion, garlic, and chicken pieces in a 6- or 8-quart soup pot over medium-high heat.
  • Sauté until the onions become translucent. Add the carrots, celery, zucchini, and tomatoes, and cook for 5 minutes.
  • Add the beans, herbs, salt, pepper, and stock. Bring to boiling, then reduce heat to just below a boil and cook, covered, for 20 minutes.

Recipe adapted from Complete Month of Meals Collection: Hundreds of Diabetes-Friendly Recipes and Nearly Limitless Meal Combinations. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide. For more information, Click Here.

Photography by: Terry DoranStyling by: Nick Sellers  |  Food styling by: Annie Whyte