and here's dinner for tonight. it's been a while since i posted a recipe and since this was fairly easy, very delicious, and a hit with the boys tonight so i figured i'd share!!
HEARTY MINESTRONE
from the South Beach Diet Cookbook
(i couldn't find good picture of this soup, so you'll just have to trust me- it's delicious!!)
1 tbsp extra virgin olive oil
2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped
2 ribs celery with leaves, thinly sliced
2 cloves garlic, minced
1/4 tsp dried oregano, crushed
1/4 tsp ground black pepper
1/8 tsp salt
3 cups chicken broth
4 cups swiss chard, chopped (couldn't find this so i didn't use it...)
1 cup green beans, cut into 1" pieces
1/4 cup whole wheat ditalini or small shell pasta
1 clove garlic, coarsely chopped
1/4 cup chopped italian parsley
1/2 cup sliced zucchini
4 tsp grated parmesan cheese
4 sprigs oregano, for garnish
heat the oil in a large saucepan over medium heat. add the leeks, celery, minced garlic, dried oregano, pepper, and salt. cook, stirring frequently, for 4 minutes, or until vegetables begin to soften.
add the broth, swiss chard, green beans, and pasta. bring to a boil over high heat. reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.
meanwhile, in a cup, combine the chopped garlic with the parsley. stir into the soup along with the zucchini. cover and cook for 5 minutes or until heated through.
ladle the soup into 4 bowls and top each with 1 tsp of the cheese. garnish with the oregano sprigs.
enjoy!!
makes 4 servings.
and for those of you that care... per serving: 138 calories, 6 g fat, 1 g saturated fat, 5 g protein, 17 g carbohydrate, 3 g dietary fiber, 1 mg cholesterol, 988 mg sodium.
(and if you're doing the south beach diet, this is a phase 2 recipe... if you leave out the pasta it's phase 1.)
HEARTY MINESTRONE
from the South Beach Diet Cookbook
(i couldn't find good picture of this soup, so you'll just have to trust me- it's delicious!!)
1 tbsp extra virgin olive oil
2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped
2 ribs celery with leaves, thinly sliced
2 cloves garlic, minced
1/4 tsp dried oregano, crushed
1/4 tsp ground black pepper
1/8 tsp salt
3 cups chicken broth
4 cups swiss chard, chopped (couldn't find this so i didn't use it...)
1 cup green beans, cut into 1" pieces
1/4 cup whole wheat ditalini or small shell pasta
1 clove garlic, coarsely chopped
1/4 cup chopped italian parsley
1/2 cup sliced zucchini
4 tsp grated parmesan cheese
4 sprigs oregano, for garnish
heat the oil in a large saucepan over medium heat. add the leeks, celery, minced garlic, dried oregano, pepper, and salt. cook, stirring frequently, for 4 minutes, or until vegetables begin to soften.
add the broth, swiss chard, green beans, and pasta. bring to a boil over high heat. reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.
meanwhile, in a cup, combine the chopped garlic with the parsley. stir into the soup along with the zucchini. cover and cook for 5 minutes or until heated through.
ladle the soup into 4 bowls and top each with 1 tsp of the cheese. garnish with the oregano sprigs.
enjoy!!
makes 4 servings.
and for those of you that care... per serving: 138 calories, 6 g fat, 1 g saturated fat, 5 g protein, 17 g carbohydrate, 3 g dietary fiber, 1 mg cholesterol, 988 mg sodium.
(and if you're doing the south beach diet, this is a phase 2 recipe... if you leave out the pasta it's phase 1.)
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