Two a Healthy Life

One couple on a mission to become healthy


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Minestrone Soup

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Nathaniel saw this recipe in Runner’s World magazine and it quickly became one of our healthy life staples. As I was eating a bowl of it today I thought I would share the recipe with all of you. This soup is so delicious I might serve it at a dinner party in the future!

Ingredients:

2 quarts good-quality vegetable broth
1 14.5-ounce can petite-diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 teaspoons Italian seasonings
1/4 teaspoon hot red pepper flakes, or to taste
2 cans (15 to 16 ounces each) small white beans, not drained
8 ounces frozen green peas
8 ounces coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper

Directions:

Microwave broth and tomatoes together on high until steaming (5 minutes).

Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).

Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). Serves eight.

CALORIES PER SERVING: 220
CARBS: 41 G
FIBER: 10 G
PROTEIN: 10 G
FAT: 4 G


2 Comments

Soup: Carrot Ginger

Nathaniel and I eat a lot of soup for a few reasons: It’s filling, it can be really low in calories and you can make a whole lot of it at once. Nathaniel takes soup to work for lunch nearly everyday and I usually have the same thing at home.

But- I also really love cooking and trying new recipes.

Yesterday I tried a new recipe for carrot ginger soup from The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. It turned out delicious which is why I decided to share it here.

This soup is even healthier than the lentil soup we usually eat so I predict you will see it mentioned with frequency in the future.

I just purchased ‘The Vegan Table’ (although I am not vegan) because it has great photos and health information for every recipe which makes choosing new and healthy recipes easier than some other cookbooks do. Also – you can always adapt the recipes for your own lifestyle.

For example: I used low sodium chicken stock instead of vegetable stock and the feta was added for the photo but it tasted great on top.

Carrot Ginger Soup

(Yield: 4 Servings)

7 or 8 large carrots, peeled and cut into rounds

1 large yellow onion, diced or sliced

2 medium yukon gold potatoes quartered

2 tsp ginger minced

2 garlic cloves minced

4 cups chicken or vegetable stock

salt and pepper to taste

(If you stay true to the recipe and use vegetable stock each serving only has 145 calories and 2 g fat)

  1. Sautee onions in a medium to large put using either butter olive oil or water (water is used in original recipe)
  2. Once Onions are soft add potatoes, garlic, ginger and carrots to the pot.
  3. Pour in enough liquid (chicken or vegetable stock) until vegetables are covered
  4. Simmer ingredients until carrots and potatoes are easily pierced with a fork
  5. Blend all ingredients in a blender till you have a nice thick soup – you can add more stock to thin the soup if you wish
  6. Season to taste and enjoy!