November is National Diabetes Month so I thought I'd show you how good and easy meals are that are also diabetic friendly.  This dish comes with the blessing of the American Diabetic Association.  I made it for Mo, who is not feeling well today, and he just loved it.  I love it too!

Also! ‪Wednesday, November 14,  is World Diabetes Day.  Wear Blue to show support for Diabetes Awareness. November 10-18 is Palm Beach County Diabetes Week. The City of West Palm is turning all their fountains blue! 

For more information click here.

Tomato Basil Soup with Chicken


 American Diabetic Association

Serves: 4; Serving size: 1 cup soup


1 14.5-ounce can diced tomatoes with Italian seasonings

1/2 15.5-ounce can no-salt-added navy beans, rinsed and drained

1 14-ounce can reduced-sodium chicken broth

1 teaspoon sugar

1 cup cooked chicken breast meat

2 ounces baby spinach

2 tablespoons chopped fresh basil leaves

2 teaspoons extra virgin olive oil

1/4 cup shredded mozzarella cheese.


  1. Combine the tomatoes, beans, broth, and sugar in a large saucepan. Bring to a boil over high heat, reduce heat, cover, and simmer 5 minutes.
  2. Add the chicken, spinach, and basil, and cook 2 minutes or until spinach is wilted. Remove from heat, and stir in oil.
  3. To serve, top each serving with 1 tablespoon mozzarella.


Sally’s Notes:  I noticed on The Food Network some of the chefs always add a little lemon juice to their chicken soup. I did that here, just about a teaspoon. I think it brightened the soup a bit.




Nutritional Information

1/2 Starch
2 Vegetable
2 Lean Meat
1/2 Fat

Calories: 195
   Calories from fat: 45
Total fat: 5.0 g
   Saturated Fat: 1.5 g
   Trans Fat: 0.0 g
Cholesterol: 35 mg
Sodium: 725 mg
Total Carbohydrate: 18 g
   Dietary Fiber: 4 g
   Sugars: 6 g
Protein: 18 g