It’s been a chilly, rainy, 50 degrees here the past couple of days. Most of you might be slightly envious of that winter temperature since you may be in the midst of some pretty frigid temps. But for us San Diegan’s, 50 degrees is a big deal. We get out the sweaters, the closed-toe shoes and the (gasp!) jackets. It’s time for us to experience some sense of what winter must be like in most of the world. It really does feel cold… which is why we tend to make soup. And for those of us trying to make our muffin-tops disappear (that would be ME), we might make Tuscan Vegetable Soup.
Here’s the How- To:
Chop up the veggies. If you don’t like what’s in the recipe, then improvise with what you do like.
Mash half a can of cannellini beans and keep the other half whole.
Saute veggies and spices, then add tomatoes and broth.
Add beans (smashed & whole) and fresh spinach.
And stir just a bit until the spinach is wilted.
It’s a great, low fat, vegetable soup on its own… filling because of those added beans.
Or add some shaved Parmesan for fancy flair and added flavor. As a self-proclaimed cheese addict, I personally like the saltiness of added cheese. This soup is a goodie for those who are watching their flabs & folds. It’s perfectly satisfying, and it feels like a treat with its pretty nature. This might not pass as main-dish dinner fare, but add a slice of whole grain bread and it certainly makes for a nice lunch (on a chilly day).
This recipe can be found HERE.
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