28
Nov 09

Minestrone Soup

With the cold weather coming, I like to have some nice soup recipes on hand. This one is from the creator of Adventure Boot Camp, John Spencer Ellis. Enjoy!

Ingredients

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups fat-free, unsalted chicken broth
2 large tomatoes, seeded and chopped
1/2 cup chopped spinach
1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
1/2 cup uncooked small shell pasta
1 small zucchini, diced
2 tablespoons fresh basil, chopped

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately. Serves 4

Nutritional Analysis

(per serving)

Calories 190 Cholesterol 5 mg
Protein 9 g Sodium 400 mg
Carbohydrate 30 g Fiber 8 g
Total fat 4 g Potassium 682 mg
Saturated fat 0.5 g Calcium 73 mg
Monounsaturated fat 2.5 g

This entry was posted on November 28, 2009 at 3:18 am. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Posted in Healthy Eating by femalefatlossoverforty 1 Comment

1 Response to "Minestrone Soup"

  • Tamara Rabinovitch says:
    December 15, 2009 at 3:38 pm

    Awesome recipe! Love the hummus one in your newsletter too – I’ll be making that this weekend!
    Also, your small spaces workout is great for homes and for people like me who are on the road and in hotels often.
    No excuses people – you can eat clean and get a workout wherever you are – with a bit of planning!
    xoxo
    Tamara