Recipe #1

Well, I think I will try blogging about my high fiber recipes I have been trying to help lose more weight without feeling hungry or deprived. Sooooo here goes with Recipe #1 is from Full Plate Diet (as is the picture!)I changed the cooking of the carrots and celery --- both should cook with the onions for just a little bit):

Tuscan Minestrone Soup

Calories: 89
Fat: 2.3g
Sodium: 442mg
Total Carbs: 16.4g
Dietary Fiber: 3.4g
Protein: 3.9g

1/3 cup diced onion
1 teaspoon extra-virgin olive oil
4 cups water
1 cup carrots, sliced into 1/2" pieces
1/3 cup celery, sliced into 1/2" pieces
1 cup zuccini, sliced into 1/4" pieces
1 cup diced canned tomatoes
2/3 cup cooked whole-grain elbow macaroni (used penne pasta in picture)
1 cup kidney beans, low-sodium canned, drained
1 teaspoon salt
1 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 bay leaf

Cook macaroni in plain boiling water, no oil or salt added, according to the package directions, until al dente. Saute onion in oil until tender, about 3-4 minutes. Add carrots and celery and cook for 3-4 more minues. Add water and cook until tender, about 15 minutes. Add remaining ingredients and simmer until vegetables are done, about 15-20 minutes more. Remove bay leaf and serve hot.

REVIEW: I love love this soup! It reheats quite well and is perfect for lunch the next day! I added some sliced avocado to the lunch version and feel it added a little more sweetness and color to the lunch version.

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