I bought the Now Eat this
Diet book by Rocco Dispirito before we moved, but never got around to using any
of the recipes. I guess what put me off
was on the front it says, “Loose up to 10 pounds in just 2 weeks eating 6 meals
a day.” I don’t know about you, but I do
not have time to fix 6 meals every day, or even think about 6 times eating.
Part 1 is the first 100 pages that give you his ideas on dieting. I may read it someday, but for now, I am just
looking at recipes. We were very busy
today so I chose to start with this soup which was very fast. The verdict was that it tasted really
good. Every recipe has a before and
after as he is famous for reducing calories for known dishes. I have never heard of this soup so I can’t
compare the tastes. It serves 4.
Ingredients:
1 T EVOO
½ medium yellow onion, cut
into medium dice
4 cloves garlic, roughly
chopped
1 (15.5 oz.) can of white
beans
½ t roughly chopped fresh
rosemary
1 bay leaf
4 C low-fat low-sodium
chicken broth
5 C roughly chopped kale
Salt and pepper
¼ C grated
Parmigiano-Reggiano
Directions:
1.
Heat the oil in a
medium pot over medium-high heat. When
hot, add the onion and sauté for 3 minutes.
Add the garlic and sauté for another 2 minutes.
2.
Add the beans,
rosemary, bay leaf and the chicken broth.
Cover and bring to a boil. Turn
down the heat and allow the soup to simmer for 5 minutes.
3.
Add the kale to
the pot. Cover and cook for about 2
minutes.
4.
Remove the bay
leaf from the soup. Season with salt and
pepper to taste.
5.
Serve the soup with
a sprinkle of cheese over the bowl.
How easy was that! We had saltines with the soup.
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