Winter Minstrone Soup

I haven't been too good about my New Year's resolution of eating more veggies. This past week I felt bad about it and decided to make a soup. For me a soup is one of the easiest way to eat more veggies. Especially in the winter since it warms me up after a long day. It also works well with my other resolution of losing those pesky five pounds. When I come home from the gym starving, I need something to eat right away. A soup does the tick and stops me from binging on other goodies. I like this recipe because it has potatoes and beans and feeds more like a meal. Add some whole grain bread and you have a light but satisfying meal. Leftovers are great for lunch the next day.

Ingredients: Serves Six
2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled, chopped

2 celery stalks, chopped

3 strips bacon chopped up

2 garlic cloves, minced

1 bunch kale, leaves coarsely chopped

1 russet potato, peeled, cubed

1 (14 1/2-ounce) can diced tomatoes

1 fresh rosemary sprig

1 (15-ounce) can cannellini beans, drained, rinsed

1 (32-ounce) carton low-sodium beef broth

1 ounce piece Parmesan cheese rind

2 tablespoons chopped fresh Italian parsley leaves

Salt and pepper

Method:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, bacon, and garlic. Saute until the onion is translucent, about 10 minutes. Add the kale and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
• Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.
• Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.
• Ladle the soup into bowls and serve.

* Adapted from Giada De Laurentiis

Cost: $9.00 total, $1.50 per serving
Time: 20 minutes active, 40 minutes inactive

Nutrition Facts: Amount Per Serving
275.8 Calories
9g Fat
13.3g Protein
37.2g Carbs
10g Fiber

Weight Watcher Points +: 7 points per serving (about 2 cups)

Moroccan Butternut Chicken Soup

It's been bitterly cold in New York City and the past few weeks I have been eating a lot of soups. Soups are also great this time of year when I am always trying to eat a little healthier to balance those holiday goodies. The addition of the mashed squash makes this dish easy (comes frozen) and also adds some thickness to the broth. The small amount of orange zest is really noticeable. I could see this soup as a summer or spring soup but it's hearty enough for a filling winter meal.

Ingredients: Serves Six
1 tablespoon olive oil

1 cup chopped onion

3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground red pepper

1 1/2 cups mashed butternut squash

2 tablespoons no-salt-added tomato paste

4 cups chicken broth

1/3 cup uncooked couscous

3/4 teaspoon kosher salt

1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces

1/2 cup coarsely chopped fresh basil

2 teaspoons grated orange rind

Method:

• Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally.
• Add chicken; cook for 4 minutes, browning on all sides. A
• dd cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
• Add butternut squash and tomato paste; cook 1 minute.
• Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
• Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

*Adapated from Cooking Light

Cost: $11.00 total, $1.83 per serving
Time: 40 minutes active


Nutrition Facts: Amount Per Serving
Cal 292
Fat 8g
Protein 24.4
Carbs 31.7
Fiber 5g


Weight Watcher Points +: 7 points per serving