Neal and I are both trying to lose some weight so we are eating healthier and I'm exercising! I've been looking up recipes for us to try and found a few new ones I'm going to try this week. Today I made minestrone soup for us to take for lunches and it smells soooo good! I've already divided it into containers so we can just grab one and go.
MINESTRONE SOUP
6 servings
1 can (28oz) whole tomatoes, undrained
1 can (15-16oz) great northern beans, undrained
1 can (8oz) kidney beans, undrained
1 can (8oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cup water
2 teaspoons vegetable bouillon granules
1 teaspoon Italian seasoning
1 clove garlic, crushed
Heat all ingredients to boiling in Dutch oven, breaking up tomatoes; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with grated Parmesan cheese.
I made a few changes by using diced tomato instead of whole and used chicken bouillon cubes instead of veggie. I added extra Italian seasoning and some pepper. I started it on the stove but my pan was not big enough so I put it in my 6qt crockpot and it came to the top. I would advise not putting the elbow macaroni in the crockpot because it tends to not cook. If you are going to cook it in the crockpot, cook your pasta separate and just add some in your bowl when you serve it.
This recipe is Low Calorie, Low Fat, and High in Fiber.
1 serving: calories 240 (calories from fat 25); fat 3g (saturated 1g); cholesterol 5mg; sodium 900mg; carbohydrate 47g (dietary fiber 9g); protien 15g.
diet exchange: 2 starches, 3 vegetables
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