Posts Tagged ‘soup’

Tuscan White Bean Soup

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This Tuscan White Bean Soup is absolutely incredible. It's thick and creamy and brimming with flavor. Protein packed and healthy - it's a must try!

Tuscan White Bean Soup

I’ve said it before and I’ll say it again. I L.O.V.E. soup!!! I don’t know why exactly but this obsession started about 6-7 years. Whoa, as I just typed that sentence I had a flashback – actually, I take back that former statement…I do know how this obsession started.

A few years after having my daughter I realized that I really hadn’t lost all my baby weight. I think for the first while after having a child you’re so deep into mommyhood that you barely have time to even look in the mirror. I woke up one morning and had a serious look at myself and decided it was time to do battle.

Overall, I’ve been fortunate enough that my weight hasn’t really been a huge issue prior in my life so diets had never entered my realm of existence. I was too embarrassed to ask friends what their experiences had been – I was determined to do this on my own without anyone knowing. Enter Weight Watchers. I had known a few people who had experienced really great success with this program and knew I needed something to keep me accountable. I really didn’t need to lose a ton of weight – I just didn’t feel comfortable in my own skin and knew I was past my own personal comfort zone. I signed up in the early fall and by Christmas, I had surpassed my goal weight by about 5 pounds – victory!!!

Now, getting back to our soup… I feel like my weight loss success was mostly due to getting a handle on portion control but also altering my typical eating habits, in particular, my lunches. I used to eat out or have huge leftovers for lunches. Instead, I switched up my lunches by taking homemade soup to work every day for my lunch. My go-to lunches were my homemade Chicken noodle, roasted butternut squash soup or vegetable soups.

Now, years down the road from my initial foray into soups, that lunch time soup habit has stuck. I was looking for a new soup that had lots of protein but that didn’t involve meat and I discovered bean soups. Now, I have to tell you, this Tuscan White Bean Soup is absolutely incredible. It’s thick and creamy and brimming with flavor. Honestly, it’s outstanding! I’ve made this soup for a number of people now and they always ask for the recipe. So, without further ado, here’s my Tuscan White Bean Soup.

TUSCAN WHITE BEAN SOUP RECIPE

Modified from Giada De Laurentiis’s recipe here.

INGREDIENTS

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp of sun-dried tomatoes, chopped
  • 2 small potatoes, cubed and parboiled
  • 2 sage leaves
  • 2 (15-ounce) cans cannellini beans/white kidney beans, drained and rinsed
  • 4 cups of low-sodium chicken broth (or vegetable stock)
  • 1/2 cup cream
  • 1 tbsp parmesan or asiago cheese
  • 4 pieces of bacon or back bacon cooked and diced into small pieces
  • 1/2 tsp each of salt and pepper

DIRECTIONS

  1. Place a medium, heavy soup over medium heat. Add the butter, olive oil, potatoes, and shallot. Cook, stirring occasionally until the shallots soften.
  2. Add sage, sun-dried tomatoes and beans – stir and combine.
  3. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic has softened, about 10-15 minutes.
  4. Pour the soup into a large bowl. Carefully ladle 3/4 (or all if you don’t want any full beans) of the soup into a blender and puree until smooth – make sure to hold the lid tightly on the blender while pureeing the beans.
  5. Pour the blended soup back into the soup pot.
  6. Add salt, pepper, cheese and bacon to the soup. Simmer on low heat for 10 minutes.
  7. Serve immediately or ladle into containers for the freezer.

Download the Tuscan White Bean Soup recipe here.

I hope you enjoy this recipe. Check out some of my other recipes including Curried Apple Egg Salad Sandwich, Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy ballsthe best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheeseMediterranean humus.

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Roasted Butternut Squash Soup

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Healthy and delicious Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup – After all the camping and socializing we’ve been doing lately I’m trying to eat healthier meals during the week. Soup is always one of my favorite lunch choices – especially since I freeze individual meal size packages for a quick and convenient lunch. I have a few “go-to” soup recipes but this has recently become one of my most frequent picks. This recipe is really flavorful and the rich, creamy texture helps to make you feel really full and satisfied.

Healthy & Delicious Roasted Butternut Squash Soup

INGREDIENTS

1 large squash
4 cups chicken or vegetable broth
1 can coconut milk
1 tsp oil
1/2 onion chopped
3 garlic cloves
1 tsp fresh ginger chopped finely
1/2 tsp curry powder (or paste)
juice of 1/2 a lime (or more if you like your soup more tangy)
1/4 tsp red pepper flakes (or more if you like it spicier)
cilantro or parsley for garnish

DIRECTIONS

  1. Prepare and bake squash in over for 1 hour. Once the squash is cool, scoop all the squash meat out of the shell.
  2. Saute onions, garlic, ginger & curry powder in oil until soft and well combined.
  3. Put all ingredients from the first two steps into a bowl and using a wand blender, mix until smooth. Place mixture in a large pot on the stove over medium heat.
  4. Add chicken broth, lime juice and red pepper flakes. Heat until it reaches a boil and then turn down to simmer on low for 10 minutes stirring regularly.
  5. Garnish with fresh cilantro or parsley and serve while hot.

Download your Roasted Butternut Squash Soup recipe here.

I hope you enjoyed this recipe. Check out some of my other recipes including: Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

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Miso Soup

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Miso Soup

Miso Soup

Miso Soup – After a summer of gluttonous fun it’s time to get back to healthier living.  I often think that when the school year starts it’s almost like New Year’s, when people make resolutions to get fit and healthier… well, that’s the way it always seems to work for me anyway.  So, back to it!

One way I force myself to eat better is by packing my lunch everyday for work. I know many people go out for lunch but if you can pack your own lunch, you’re more able to control the food you consume. I have a variety of foods that I take for lunch but one of my favourites is soup, especially chicken noodle (I have the best recipe which I’ll share in an upcoming post). Recently I tried a new soup that I think is great and my husband loves.  It’s a very light and healthy Miso soup and takes about 20 minutes to make.  You may have to shop around to find a few of the ingredients but its worth it.  I found all of my ingredients in a local Japanese specialty store but I know there are local grocery stores that carry these ingredients too.

The original recipe is here but I modified it based on all the reviews I read for the recipe.

 Ingredients:

  • 5 cups water
  • 2 tsp dashi granules (3 tsp if you like a saltier, stronger fish flavour)
  • 3 tbsp miso paste
  • 1 package of medium firm tofu, diced
  • 4 green onions sliced into pieces
  • 2 tsp wakame seaweed (feel free to omit if you’re not into seaweed – you’ll notice there isn’t any in my photo – my husband loves it but me, not so much)

Directions:

  1. In a large saucepan heat water and dashi granules on high until it comes to a boil, then turn down to medium heat and simmer for about 10 minutes.
  2. Put the miso paste into a cup or small mixing bowl and add a few spoon fulls of the hot broth from the saucepan and mix in with the miso paste until it becomes almost liquid in nature.  Add this mixture to the saucepan and whisk in.
  3. Add the diced tofu, green onions, and wakame seaweed.  Simmer for about 5 more minutes.
  4. Serve into a bowl and enjoy!
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