Day Thirteen: Minestrone

Another copycat Olive Garden soup. This is one is from Sparkpeople so feel at ease knowing that its low cal. Enjoy!

Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2 tablespoons olive oil
1/2 cup minced white onions
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
1 (15 ounce)can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup macaroni

Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Hearty and Healthy Chicken Tortilla Soup

So in my house tortillas are a constant staple. I may not have bread or milk but I always have tortillas. A little strange for a young black woman living in a "chocolate city." However, when I tell people where I'm from, California, I usually a nod of understanding and the big, "OOOHHH!" A few years ago I searched for a chicken tortilla soup recipe and stumbled upon one from Sparkrecipes. Typically I use boneless, skinless chicken breast but I had chicken legs this time. I cooked it long enough so all the meat fell off the bone and I removed the skin because it floats to the top. In usual fashion the dark meat still on the bone made the soup more flavorful, but its delicious either way. I was really hungry by the time it was ready so I skipped the tortilla strips I usually prepare for store bought chips; also still perfectly delicious. Slightly modified, here is the recipe:

Crockpot Chicken Tortilla Soup

Ingredients

1 pound frozen chicken (boneless, skinless breast or legs)

1 large can diced tomatoes

1 (10 ounce) can enchilada sauce 

1 medium onion, chopped 

3 stalks of celery, chopped

2 cloves garlic, minced 

3(14.5 ounce) cans chicken broth 

1 tablespoon cumin

1/2 teaspoon chili powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper 

1 (10 ounce) package frozen corn 

1 can black beans, rinsed

1 jalapeno or 1/2 teaspoon of cayenne pepper (if you like spice)

For garnish:

Sour cream

Shredded Cheese

Green onion

Tortilla strips (or crushed tortilla chips)

Avocado

Preparation

Place chicken, tomatoes, enchilada sauce, onion, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, green onions, sour cream, shredded cheese, or avocado.

The great thing about crockpot cooking is fix it and forget it! Make it your own and enjoy!