Wednesday, February 22, 2017

Veggie-Pressed Minestrone Soup Recipe

  This vegetable-pressed minestrone soup formula is motivated by a prevalent Weight Watchers vegetable soup formula. Ideal for weight loss diet.

soup recipe vegetal weight loss

  It makes a major pot of soup, so keep some in the cooler for up to 5 days and stop whatever is left of the
vegetable minestrone soup in single-serve parts. That way you generally have a simple, delectable vegetable soup to begin your supper or to have for lunch. Think about this vegetable minestrone formula as a beginning stage for other solid soup varieties, as well: hurl in extra hacked cooked chicken or entire wheat pasta or chestnut rice to make it all the more fulfilling. This recipe is recommended those who want weight loss.


    2 tablespoons extra-virgin olive oil
    2 cups chopped onions (2 medium)
    2 cups chopped celery (4 medium stalks)
    1 cup chopped green bell pepper (1 medium)
    4 cloves garlic, minced
    3 cups chopped cabbage
    3 cups chopped cauliflower (about ½ medium)
    2 cups chopped carrots (4 medium)
    2 cups green beans, cut into 1-inch pieces, or frozen, thawed

    8 cups low-sodium vegetable broth or chicken broth
    2 cups water
    1 15-ounce can tomato sauce
    1 14-ounce can diced tomatoes
    1 15-ounce can kidney or pinto beans, rinsed
    1 bay leaf
    4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
    ½ cup thinly sliced fresh basil


    Warm oil in an extensive soup pot or Dutch stove (8-quart or bigger) over medium warmth. Include onions, celery, ringer pepper and garlic; cook, blending much of the time, until mellowed, 13 to 15 minutes. Include cabbage, cauliflower, carrots and green beans; cook, mixing once in a while, until marginally relaxed, around 10 minutes more. Include soup, water, tomato sauce, tomatoes, beans and sound leaf; cover and heat to the point of boiling. Decrease warmth and stew, somewhat secured, until the vegetables are delicate, 20 to 25 minutes. Mix in spinach and stew for 10 minutes more. Dispose of the sound leaf. Mix in basil. Beat each part with 1 tablespoon cheddar.

  Make Ahead Tip: Get ready through Stride 2 and refrigerate for up to 5 days or stop for up to 6 months; complete Stride 3 just before serving.

Nutrition information

    Serving size: 2 cups

    Per serving: 161 calories; 5 g fat(1 g sat); 8 g fiber; 25 g carbohydrates; 7 g protein; 94 mcg folate; 4 mg cholesterol; 9 g sugars; 0 g added sugars; 6,071 IU vitamin A; 50 mg vitamin C; 157 mg calcium; 2 mg iron; 591 mg sodium; 727 mg potassium Nutrition Bonus: Vitamin A (121% daily value), Vitamin C (83% dv), Folate (24% dv) Carbohydrate Servings: 1 Exchanges: ½ starch, 3 vegetable, ½ lean meat, 1 fat

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