By Weightloss for Women Over 40 Rising Health LLC
Minestrone
1 lean - 3 green - 0 healthy fat - 3 condiment (per serving)
(To make Vegan -skip step 1. Two options. Use a plant based chicken I like Abbott butcher plant based vegan chicken (target) 6 oz is a serving so use 24 oz for this recipe. Saute this per directions on label and then add to the soup. Use vegetable broth instead of chicken broth. Instead of parmesan add 1/2 tbls of nutritional yeast to each bowl.)
Or if you can't find plant based chicken take 32 oz pressed drained tofu chopped into cubes add 3-4 tbls tamari 1 tablespoon at a time and 1/2 tsp garlic powder and toss bake 325 10 minutes and toss bake 5 more minutes, set aside and sprinkle on top of each of the four bowls.)
Updated at: Thu, 17 Aug 2023 03:27:05 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
4
Low
Nutrition per serving
Calories298.2 kcal (15%)
Total Fat9.4 g (13%)
Carbs15.9 g (6%)
Sugars7.9 g (9%)
Protein36.5 g (73%)
Sodium1124.1 mg (56%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Combine the chicken and stock in a large pot, and bring to a boil. Once boiling, reduce heat to low and simmer gently for 45 minutes until the chicken is cooked through. Remove the chicken thighs from the broth and set aside to cool.
Step 2
2. Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes.
Step 3
3. Once the chicken is cool enough, shred it into bite-sized pieces.
Step 4
4. Add the chicken back to the pot. Stir in the tomatoes, basil, and pepper. Serve soup in bowls with a teaspoon of parmesan cheese per serving.
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