December 10, 2014 Leave a comment
I received this recipe from Getufit guru Irene Kok who is a personal trainer in Huntley. She has a large following and runs a fitness business. She’s quite the marathoner and loves to post on Facebook many of her recipes. Many are really excellent. I encourage you to like her on Facebook. You’ll be amazed at what she does.
I’ve made this soup a few times because it is just so good and light on the calories. I slimmed it down on the sodium so you can adjust to your needs with salt. On the links you’ll see that I use WalMart and Aldi brands. You would be amazed at the deliberate concentration they’ve made to provide healthier options to customers. Of course you’re reading nutritional labels making your trip at the store a wee bit longer than normal. Once you find your favorites, it is so much easier to pick up and go. Or your hubby to pick up and go.
Poor Man’s Minestrone
- ½ c. Simply Balanced organic ditalini, uncooked
- 2 T. Extra Light Virgin Olive Oil
- 1 lb lean (90) ground beef (feel free to make it a pound and a half)
- ½ sweet onion, chopped
- 1 clove garlic, minced
- 1 – 32 oz box and 1 -14.5 oz. can Beef broth or stock. The stock was much lower in sodium than the broth.
- 1 package 16 oz. frozen mixed vegetables
- 1 – 15.5 oz Red Kidney Beans low sodium
- 1 – 14.5 Petite Diced tomatoes, no salt added
- 1 – 7 oz. jar Organic Bionatural Tomato Paste, no salt added (Caputos)
- 3 t. Mrs. Dashes Italian Medly, salt free
- 1 t. kosher salt
- ¼ t. dried thyme
- ¼ t. dried basil
- ¼ t. black pepper, or to taste
In a Dutch oven brown the ground beef, onion, and garlic with the olive oil. Add the stock, frozen veggies, beans, tomatoes, tomato paste, and Mrs. Dash. Stir to get the paste dissolved. Taste the broth mixture and then salt to taste. Add the Thyme, basil and pepper.
Simmer mixture for at least 20 minutes. Add the cooked and drained ditalini. Simmer for 15 more minutes.
Makes a LOT and it’s delicious. Store in plastic containers. Can be frozen. I use the containers you see on Ina Garten’s show and they come from Casandra’s Kitchen. These are my favorite and they last forever. To have left overs, I add a little beef stock to the soup because it has a tendency to thicken up.