• 1 teaspoon virgin olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 celery stalk, sliced
  • 1 carrot, sliced
  • 1/2 small red bell pepper, diced
  • 1 cup canned Italian plum tomatoes with liquid
  • 1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh basil
  • 1 cup canned chickpeas (garbanzos), rinsed, drained
  • 4 cups Chicken Broth
  • Pepper to taste


  1. In a non-stick saucepan, heat the oil and cook onion, garlic and celery 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 20 minutes.

Recipe Yield: Serves: 6 (1-cup) Servings

Nutritional Information Per Serving:

Calories: 74
Fat: 1 grams
Sodium: 96 milligrams
Protein: 5 grams
Carbohydrates: 13 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Starch/Bread

Book Title: Light and Easy Diabetes Cuisine

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