I loooove sandwiches! I really do! And I’ve found them to be a great aid in my eating healthier lifestyle! … You can stack them up, make them big with veggies, some cheese and avocado, roasted veggies and different spreads on the bread… I just make sure I have “the right kind of bread” to keep the calories down!
Well… Sometimes I do feel like eating something that I can use a spoon or a fork to eat it! So I am trying to make sure I add variety to my diet so I don’t get bored or start making “bad choices” due to my craving of something soupy, hot or just different!
So… I found this awesome recipe (which I altered and I am happy I did) in the book I borrowed from a friend (I mentioned that on my previous post) and it is SOOOO GOOD! Again… the credit goes mostly to the people from “Cooking Light” but as I said… I did some tweaks and changes…
Very healthy, satisfying and yummy! (plus it’s freezable!) I just finished eating this for lunch!
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 teaspoon crushed dried oregano
- 4 garlic cloves, minced
- 6 cups chopped zucchini
- 1 cup chopped carrot
- 1 cup fresh corn kernels (about 2 ears)
- 4 cups chopped tomato, divided
- 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
- 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni) – I just used small elbow pasta
- 1 bunch of red chard leaves (about 4 cups coarsely chopped) -you can also use a 6 oz. pkg. of spinach-
- 2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) fresh Asiago cheese (shredded)
- Coarsely ground black pepper (optional)
- Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in carrot, and corn; sauté 4 minutes, add zucchini and sautee with the rest of the vegetables for 1 more minute. Remove from heat.
- Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
- Add pasta to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in chopped chard leaves, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.