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Minestrone Soup

Minestrone Soup


Growing up I hated sandwiches. Weird, I know! I actually didn’t discover a sandwich I liked until I married my hubby and he made me a delicious sandwich with leftover Thanksgiving turkey. And of course, now I’m addicted to Tomato, Basil, and Mozzerella Sandwiches, so I guess I’m a poster-child for trying new things even when you previously thought they were gross. Anyway, the point is that historically lunch was a very difficult meal for me – I always wondered what to eat. Luckily, early on I discovered soup!

This minestrone soup recipe is not only a tasty addition to your P90x nutrition plan, it is like a casserole – you can basically throw whatever you have in the fridge in there. If you’re not a vegi fan like me, you could also try this, because the cooking changes the texture of the veggies and might make it easier for you to get them down. I’ve noticed that I’ll look past veggies in a soup that I wouldn’t eat sitting on a plate.

Recipe Ingredients:

  • 1 quart container low-sodium chicken broth (or veggie broth)
  • 2 cans kidney beans
  • 3 Tb. olive oil
  • 2 handfuls fresh green beans, chopped into smaller pieces
  • 4 medium raw carrots, washed and sliced
  • 6 oz turkey kielbasa, sliced (or non-meat substitute)
  • 1 can tomato paste
  • lemon juice
  • 3 cloves crushed garlic
  • 1 Tb Basil flakes (NOTE: when I first posted this recipe I said Rosemary here. OOPS!)
  • 1 tsp ground oregano
  • dash of ground cayenne red pepper
  • salt and pepper
  • Whole wheat pasta of your choice
 

Place a big stock pot over medium heat, and drizzle bottom with olive oil. Add crushed garlic, salt and pepper, sliced carrots, green beans, and any other raw veggies you decide to throw in there. Saute for 5 minutes, stirring periodically. Pour in container of chicken broth and add 2 cups of water. Raise the burner heat up to high. Throw in turkey kielbasa and 2 cans of rinsed kidney beans. Stir in can of tomato paste, then add a couple of squeezes of lemon juice, Basil, oregano, and cayenne. Bring to boil and turn heat back to medium, and simmer uncovered for 25 minutes or so, until veggies are definitely softened and soup has thickened some. The longer you simmer it the better. While the soup is simmering, boil water in a separate pot and cook your pasta until done, then drain. To serve, measure 1/2 cup of cooked pasta into your bowl, then ladle 1 cup of soup over the top.

P90x Nutrition Plan Servings:

This makes around 6 bowls of soup. 1 bowl of soup is 1 vegetable serving, 1/2 protein serving, 1/2 carb serving, 1/2 fat serving.

P.S. With this, I just keep the cooked pasta in a container in the fridge. Then when I’m ready to eat, I heap some into the bottom of the bowl and ladle the soup over it. This makes it easy to control the carb content, and it also means that the pasta doesn’t get over-soggy.

P.P.S. This is a great make-ahead because it’s even better the next day after the flavors have combined in the fridge overnight.

P.P.P.S. Hey, if you eat this soup you won’t have to lie about eating your vegetables! =)

P.P.P.P.S. I’ll be having my next baby soon, so when that happens, there is a possibility that I won’t be as prompt in my responses to comments for a few weeks. Rest assured that I am not going anywhere – I love helping you guys. (I have a gaggle of children already, so at this point it’ll just be throwing another body on the pile!) 😉

– CJ =)

3 comments

  1. adriel

    i just made this tonight and it is awesome! and very easy too 🙂

  2. Melissa

    CJ – I made this tonight and boy was it a HIT! LOVED IT!! I added chopped onions and 1 stalk of celery chopped up and sauteed with the rest of the veggies. I wasn’t sure what size can you used of tomato paste, but I added about half of my 12oz can. All I can say it that I will definitely be making this again!

  3. Maggie @Snag A Bargain

    This looks like such a yummy and healthy soup! I will definitely be trying this recipe out.

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