Italian Vegetable Soup


Soup’s on!

Low in calories, high in protein, vitamins and minerals and off-the-charts in taste, this soul-soothing soup is the perfect meal-in-a-pinch, taking just over 30 minutes to make.

So satisfying is this soup that you’ll find yourself spooning it up for days to come.

Ingredients:

  • 1 1/2 tbs. olive oil (Olive oil tip: Refined olive oil is the best choice for medium-high to high heat because of its high smoking point of 410 degrees. Any oil is ruined once it reaches its smoking point and can actually be harmful to your health. Virgin and extra-virgin oils have smoking points of closer to 400 degrees and are best used uncooked or cooked at low to medium temperatures.)
  • 1 large onion, diced
  • 3 medium celery stalks, sliced
  • 1 medium pepper (green, yellow, orange or red), diced
  • 1 16-oz can petite diced tomatoes
  • 2 15.5-oz cans cannellini or other white beans, undrained
  • 6 cups low sodium chicken or vegetable broth
  • 7 oz loosely packed baby spinach
  • Fresh or prepared pesto (get recipe for fresh pesto here)

Directions:

Heat oil in a soup kettle or pot over medium-high heat.

Add onions and saute until tender, about five minutes.

Add celery, peppers, tomatoes, beans and chicken broth and bring to a boil.

Reduce heat to low and simmer until vegetables are tender, about 15 minutes.

Add spinach and continue to simmer until spinach wilts, about three minutes.

Ladle soup into bowls and add a spoonful of fresh or prepared pesto to each serving.

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