Hearty Minestrone Soup South Beach Diet Phase 2 Recipes

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HEARTY MINESTRONE SOUP (SOUTH BEACH DIET PHASE 2)



Hearty Minestrone Soup (South Beach Diet Phase 2) image

Make and share this Hearty Minestrone Soup (South Beach Diet Phase 2) recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 carrot, diced
2 stalks celery, diced
3 garlic cloves, minced
1 teaspoon crumbled dried Italian herb seasoning
fresh ground pepper
3 1/2 cups low sodium chicken broth
4 cups spinach leaves, chopped
1 cup thawed frozen mixed vegetables (such as cauliflower, green beans, zucchini and or or brocolli)
1/2 cup whole wheat ditalini (small shell pasta)
salt
pepper
4 tablespoons fresh parmesan cheese, grated

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasonings, and a generous pinch of fresh ground pepper.
  • Cook, stirring occasionally until softened, about 7 minutes.
  • Add broth spinach and vegetable mix. Bring to a simmer, add Ditalini and cook until veggies are tender and pasta is al dente.
  • Season with salt and pepper to taste. Sprinkle each serving with Parmasan cheese and serve hot.

Nutrition Facts : Calories 198.5, Fat 7.1, SaturatedFat 2, Cholesterol 5.4, Sodium 235.6, Carbohydrate 25.9, Fiber 5.1, Sugar 2.3, Protein 11.8

ROSINE'S HEARTY MINESTRONE RECIPE - (3.9/5)



Rosine's Hearty Minestrone Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 18

1 pound kidney, pink or white beans
4 quarts water or beef stock
3 pounds chuck roast, cut into large pieces
3 (14 1/2 ounces each) cans stewed tomatoes
5 (8 ounces each) cans tomato sauce
4 bay leaves
1 tablespoon sweet basil
1 teaspoon oregano
1/2 teaspoon black pepper
3 teaspoons salt
5 teaspoons sugar
1 1/2 tablespoons garlic powder
1 onion, chopped
2 cups cabbage, chopped
3 cups bell peppers, chopped
2 cups carrots, diced
1 bunch parsley, finely chopped
1/2 pound small elbow macaroni or shells; or spaghetti or fettuccine, broken Into 1-inch lengths

Steps:

  • Rinse the beans in a large soup kettle or saucepan, discarding any beans, skins or stems that float to the top. Drain. Add the water or beef stock, meat, stewed tomatoes (break them up with fingers as you add them), tomato sauce, bay leaves, sweet basil, oregano, black pepper, salt, sugar and garlic powder. Bring to a boil. Cover and keep at a slow boil for 1 hour, or until beans are tender. Add vegetables. Simmer uncovered for 45 minutes or until vegetables are soft. Taste for flavor and adjust seasonings if necessary. Using a large soup spoon or ladle, remove meat from soup. Add the pasta and cook until tender. Cut the meat into bite size pieces then return to soup.

MINESTRONE SOUP I



Minestrone Soup I image

All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.

Provided by A. Hatton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Yield 6

Number Of Ingredients 15

4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Steps:

  • Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
  • Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
  • Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.1 g, Cholesterol 5.9 mg, Fat 9.6 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 765.9 mg, Sugar 5.3 g

HAMBURGER MINESTRONE SOUP (SOUTH BEACH DIET)



Hamburger Minestrone Soup (South Beach Diet) image

I came across this recipe for minestrone, adapted for the South Beach Diet, on the 3 Fat Chicks on a Diet boards a few years ago. It's become a family favorite since. It makes quite a lot of soup, but it reheats well. If making this for the South Beach Diet, watch out for added sugar in the tomatoes and beans-- a lot of canned beans and tomato products have sugar added to them. You can also substitute very lean ground turkey and chicken broth for the beef.

Provided by Halcyon Eve

Categories     Beans

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb extra lean ground beef (less than 10% fat)
1 medium onion, chopped
1 quart reduced-sodium fat-free beef broth
6 cups water
1 (14 1/2 ounce) can diced tomatoes with juice, undrained (no sugar added)
2 cups finely shredded cabbage (I use bagged coleslaw salad mix to save time)
2 stalks celery, diced
1 (15 ounce) can kidney beans, rinsed and drained (or canneloni or great northern beans, no sugar added)
2 tablespoons italian seasoning
1 -2 garlic clove, minced
salt & pepper
parmesan cheese, for garnish

Steps:

  • Brown beef ovr medium heat in a 6-quart soup pot and drain (rinse in hot water, drain, and return to pot, if desired).
  • Add onion and garlic. Cook until onion is tender.
  • Add remaining ingredients (except cheese) and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
  • Taste and adjust seasonings if needed.
  • Serve with Parmesan cheese sprinkled on top, if desired.

AMAZING VEGETABLE SOUP (SOUTH BEACH DIET)



Amazing Vegetable Soup (South Beach Diet) image

This was posted by a fellow SBDer, Mamacita, in the 3 Fat Chicks on a Diet boards. It's a wonderfully delicious, simple, vegetable soup. It originally called for zucchini, but I leave it out as I dislike summer squash. Feel free to add some in if you like, though. I sometimes add in a can of navy beans, rinsed and drained, with the tomatoes. For South Beach Diet, make sure your tomatoes have no added sugar. It makes quite a bit, but it reheats fairly well--or you can cool and freeze it. Don't be afraid of the garlic--it mellows out a lot during cooking.

Provided by Halcyon Eve

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 quarts chicken broth or 2 quarts vegetable broth
1 small head green cabbage, shredded (I use angel hair shredded cabbage) or 1 (10 ounce) bag shredded cabbage for Coleslaw (I use angel hair shredded cabbage)
1 head celery, washed and sliced
1 leek, rinsed, trimmed, and sliced thinly
5 garlic cloves, peeled and minced
1 cup fresh green beans, cut into 2-inch lengths
1 medium zucchini, cut into 1/4 inch rounds (I leave out)
1 medium summer squash, cut into 1/4 inch rounds (I leave out)
1 (15 ounce) can diced tomatoes, drained
1 (14 1/2 ounce) can navy beans, rinsed and drained (optional)
shredded parmesan cheese, optional garnish (optional)
basil pesto, optional garnish (optional)

Steps:

  • Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
  • Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
  • Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.

Nutrition Facts : Calories 83, Fat 1.4, SaturatedFat 0.4, Sodium 759.1, Carbohydrate 12.7, Fiber 4, Sugar 6.9, Protein 6.5

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