• 10 Ratings

Feta cheese croutons provide the topping for this delicious bean soup recipe that's perfect for a diabetic diet.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In saucepan cook onion in 2 teaspoons of hot oil over medium heat 5 minutes or until tender, stirring occasionally. Add carrots and garlic; cook and stir 1 minute more. Add broth and edamame. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until edamame and carrots are tender. Stir in thyme.

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  • Meanwhile, in a small bowl beat egg white and water with a fork until frothy. Place bread crumbs in another small bowl. Dip feta cubes, one at a time, into egg white to coat. Allow excess egg white mixture to drip off; coat feta cubes with bread crumbs. In large skillet, heat remaining 2 teaspoons oil over medium-high heat. Add feta cubes. Cook 2 to 3 minutes or until browned but not softened, turning carefully to brown all sides of cubes. Drain on paper towels.

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  • Ladle soup into bowls. Top with feta croutons and, if desired, additional thyme. Makes 6 (3/4 cup) side-dish servings.

Nutrition Facts

193 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 6 mg cholesterol; 621 mg sodium. 108 mg potassium; 15 g carbohydrates; 4 g fiber; 5 g sugar; 14 g protein; 3596 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 1 mg iron;

Reviews

10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0