Ingredients:
Olive Oil
1 Onion
2 Cloves of Garlic
4 Tbsp of Tomato Paste
4 Carrots, peeled and sliced.
2 staks of celery, sliced
1 potato (medium sized) peeled and cut into small cubes
Thyme (Optional)
1 cup Ditalini pasta (any pasta will do though)
1 cup baby spinach (sliced thin)
1/2 head of cabbage in thin strips
Parmesan or other cheese for sprinkling the soup with when finished.
Crusty bread would also be delicious ( I didn't have any)
Instructions:
Heat the olive oil and add onions, cook until tender. Add Garlic cook for 1 min, stirring frequently.
Add Carrots, Celery, Potato, Thyme (if using), I like to sauté the veggies a min or so, season well, using salt, pepper and whatever else you like to season with (I often use "everyday seasoning" by trader Joe's) , then add 8 cups of water (could also use half broth, half water) pasta, cabbage and spinach.
Bring to a boil. Cook 10-15 minutes til everything is tender. Then let simmer. I like to let my soups simmer a bit longer, just be sure it doesn't over cook and you're left without any "juice".
Serve in bowls topped with Parmesan or any other cheese & Crusty thick bread if desired.
It made about ten 1/2 cup servings for me, and per www.myfitnesspal.com recipe builder, each serving is less than 100 calorie. What? Get out of here! Comfort yummy food that is guilt free. Yes, please!
I hope you enjoy!
Bon Appétit!
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