Vegetable Weight-Loss Soup
Figuring out what to eat or cook for dinner night after night can be exhausting. Sometimes you might feel inspired to try something new, sometimes you fall into a rut and make the same few things over and again, and sometimes you just plain can’t figure out what to do. We’ve all been there. Soups are great, especially for this time of year. We’d like to share this yummy-sounding vegetable soup via EatingWell that is chock-full of veggies. Make an extra batch and freeze some for a future dinner as well!
Ingredients
Directions
Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes. Top each serving of soup with 1 teaspoon pesto.
Nutrition Facts
Exchanges:2 Vegetable, 1 Fat, 1 Lean-Fat Protein, 1 Starch
At Physician’s Weight Control and Wellness, our weight loss programs are unique in that they are physician-guided and individually tailored to each patient. Because every patient is different, no two treatment plans are the same. The same philosophy applies to our nutrition consulting and coaching programs. These programs are designed to be the next step after meeting with our doctors to ensure your investment in your new lifestyle takes root.
