Thursday, March 1, 2018

Metabolism Revolution Tuscan White Bean Soup


4 protein servings

Note: If oil is on your meal map, sauté the veggies in olive oil

2 cups chopped onion
5 garlic cloves, minced
3 cups water
1 tsp fresh chopped rosemary
3 cups cooked white beans
2 fresh thyme sprigs
4 cups chopped escarole or spinach
3 cups sliced carrot
2 cups sliced celery
2 cups diced zucchini
1 tsp salt
1 tsp black or white pepper
1 tsp vinegar

In a medium pot, cook the carrots, celery and half the onion in 2 cups water. Bring to boil, then simmer for 10 minutes.

In another larger pot, sauté the remaining onion and salt (use olive oil if it is on your meal map) until it just starts to brown. Add zucchini, garlic, herbs and pepper. Stir and cook for 2-3 minutes.
Add the carrot/celery/onion mixture from the other pan, with the water they simmered in. Add the additional cup of water, (add more if you need to) and the vinegar and escarole. Stir and bring to simmer. Cook until veggies are soft. Remove thyme stems, add the beans. Taste and adjust the salt and pepper.



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