Hello from Oklahoma! I’m visiting Alex this weekend and am taking advantage of the time with him cooking lots of tasty food. Since I got here I have made this baked eggs with cheese (no fontina in Stillwater, OK so I used a sharp white cheddar instead) and this creamy chicken penne. Both were from the blog How Sweet It Is. I love the recipes on this blog. Check it out for really tasty dinners, dips, and desserts. Yummy food right there.
Tonight for dinner I had planned on making this Minestrone soup from Eat Yourself Skinny but I made too many changes to the recipe to really say I made it. The recipe was my inspiration for the soup though. I wasn’t planning on posting this recipe and therefore do not have any photos except the end product. But, hey, that’s the one that counts right? Right. Excuse the horrible lighting in this photo because well the lighting was horrible and I haven’t figured out how to edit my photos yet. This soup was a taste of Mexican and Italian thanks to the green chili diced tomatoes and the Italian spices. We had our bowls with some Ciabatta bread to soak up the tasty broth of the soup.
There are only the two of us and this makes 6 servings. I am planning to put the rest into baggies and freeze it to make sure Alex eats his veggies the last four months of school. The soup is very filling and packed with nutrition from healthy fats to a nice serving of vegetables. See the end of the post for nutrition facts.
Veggie and Shell Pasta Soup (serves 6)
1 1/4 cup medium shell pasta
1 can diced tomatoes with green chilies
3 medium carrots, peeled and cut into discs (sliced I guess)
3 celery stalks diced, same size as carrots
1/2 large onion, diced
2.5 Tbsp canola oil
4 cups chicken broth
1 can red kidney beans (I used light red, you can use whatever you prefer)
1 tsp Italian blend spices
1/4 tsp garlic salt
1/4 tsp black pepper
1. In a large soup pot, heat canola oil over medium-high heat. Let warm up for 1-2 minutes.
2. Add in carrots, celery, and onion. Sprinkle on Italian spices, garlic salt and pepper. Cook 5 mins stirring often
3. Add in kidney beans, broth, diced tomatoes. Bring up to a boil, then reduce heat to medium-low and let soup simmer for 15 minutes. If it looks like the liquid is getting too low add some water. I ended up adding about 2 cups of water before adding the shells because it was looking too thick.
4. Add in pasta shells and cook for another 15-20 minutes. The pasta should be cooked through and the veggies soft. Add more seasoning as needed.
5. Serve in a nice big bowl with a slice of crusty bread to soak up all that tasty broth.
Nutrition Facts: 1/6 of recipe (about 1.5 cups): 202 calories, 8 gram protein, 7 grams of fat, 3.4 grams monounsaturated fat, 7 grams fiber, 77% daily vitamin A, 10% vitamin C, 4% DV calcium, 11% DV iron
Alteration ideas: to make it vegetarian use vegetable broth, add more beans for more protein, add shredded chicken, double the veggies. On a low carb kick? Take out the pasta and add more beans and veggies.