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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.4
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 633.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.9 g

View full nutritional breakdown of South Beach Miestrone calories by ingredient
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South Beach Miestrone

Submitted by: TREDGIRL06

Introduction

This is my take on the South Beach Diet Hearty Minestrone This is my take on the South Beach Diet Hearty Minestrone
Number of Servings: 4

Ingredients

    1 tablespoon extra virgin olive oil

    2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped

    2 ribs celery with leaves, thinly sliced

    2 cloves garlic, minced and 1 clove garlic coarsely chopped

    1/4 teaspoon dried oregano, crushed

    1/4 teaspoon ground black pepper

    1/8 teaspoon salt ( I add salt to taste but this is the recommended amount, usually I don't use any)

    3 cups organic low sodium vegetable broth

    4 cups Swiss chard, chopped

    1 cup baby spinach

    1/4 cup whole wheat ditalini or small shell pasta

    1/4 cup chopped Italian parsley (optional, I have never used it)

    1/2 cup sliced zucchini

Directions

Heat the oil in a large saucepan over medium heat. Add the leeks, celery, minced garlic, dried oregano, pepper, and salt. Cook, stirring frequently, for 5 minutes, or until the vegetables begin to soften.

Add the vegetable broth, Swiss chard, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.

Meanwhile, in a cup, combine the chopped garlic with the parsley. Stir into the soup along with the zucchini and baby spinach. Cover and cook for 5 minutes, or until heated through.

Then divide the soup equally into four bowls, bon appetite!

For a non vegan way you can add Parmesan cheese about 1 tsp. for every bowl.

This recipe makes four serving but I usually double it.

Number of Servings: 4

Recipe submitted by SparkPeople user TREDGIRL06.






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