You asked for it, so here you go! I got this recipe from the Eat Clean Diet Book, but I always tend to tweak the recipe a bit to fit what I have stocked in my pantry. I will give you my version, just know that you can always check out Tosca Reno's book at the library...she has tons of great recipes.
Elizabeth's Version
What you will need:
1 Leek halved, rinsed, sliced
2 cups tomatoes Blanched
1 onion Cut into 1" chunks
1/2 red onion Cut into 1" chunks
4 stalks of celery Strings removed & chopped
4-6 baby potatoes Washed, skin on, cut into 1" chunks
2 zucchini diced
1 can kidney beans Rinsed
1 cup peas Fresh or Frozen (I used frozen)
3 garlic cloves (Shout out to PW-->)minced
4 Tbsp Olive oil
Handful Fresh Green Beans trimmed
3-4 stems of kale I use the leafy part and toss the middle tough part - rinse & drain
3-4 stems of green cabbage Repeat like with Kale
1 small turnip peeled & diced
2 Tbsp. fresh basil - YUMMO!!!
2 Tbsp. fresh parsley
2 Tbsp. fresh rosemary
1/2 cup small pasta shells I used wagon wheels to appeal to the kiddos!
1 can tomato sauce
2 chicken breasts boiled boil to make chicken broth, save broth
16 oz. water
1. Start by boiling chicken & chopping all veggies.
2. In a large soup pot, heat olive oil. Add all veggies except tomatoes & kale(can substitute spinach for kale too!)
3. Cook for a few minutes until lightly colored.
4. Add chicken.
5. Add seasonings, water, chicken stock, tomatoes& kale.
6. Simmer for 2 hours.
7. Add pasta shells and cook for another 30 minutes.
(If using spinach, toss in at last minute.)
126 calories
6 grams protein
3.5 grams fat
19 grams carbohydrates
Hope you enjoy it as much as we have!!!
This made 2 big pots of soup. The recipe says it makes 24 servings. I used 3 different containers to store.
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