Thursday, January 28, 2010


It's all Missy's fault.  She's got me on a soup kick.  She sends me reports of the tasty weight watchers soups that she makes, and that makes me want soup.  Last week I made the Asian-style vegetable soup.  I still had some veggies left over, however.  In yesterday's newspaper, there was a minestrone recipe.  It would use up my leftover veggies and I had almost all the other ingredients, sort of, so I decided to make it. 
The recipe called for sauteeing the veggies and then adding the remaining ingredients.  I didn't do that, and left out the olive oil.  I chopped up cabbage, a bit of bok choi, some carrots, celery, a small onion, and a bit of garlic.  I dumped that into a soup pot and added beef broth, two 16 oz cans of diced tomatoes and two cans of garbanzo beans (the recipe called for different types of beans but that was what I had) and some italian seasoning.  I skipped the pasta - for some weird reason I don't like pasta and beans together.  I also skipped the spinach, since i had added so much cabbage and bok choi.  I let it simmer for about 45 minutes.
It is pretty good.  It's not as rich or salty as most minestrone, and was thinner and chunkier.  I liked having more beans and no pasta.  According to my calculations, a huge serving would have two weight watchers points, in case you care.*

*I don't care at the moment - I'm not letting myself stress about my weight until I'm officially out of work.  Then I'll have more time to cook healthy foods, watch what I eat, and exercise. 

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