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Healthy Chunky Minestrone Soup Recipe

Fat Mum Slim /

Brought to you by Weight Watchers.

Healthy Chunky Minestrone Soup Recipe

Is there anything better than a delicious, chunky soup when the weather is cool? I think not, and this one is no exception. It’s pretty much everything.

This year I’ve been making a lot of changes in my life. I’m moving a whole lot more {I can run guys! And not just for a few seconds!}, and simplifying what I eat. I’m feeling so much better {read: healthier} by eating real food, drinking lots of water, lots of plant-based foods, and listening to when my body is hungry. I’ve been really keeping it simple. One thing I’m doing a lot of, is using lots of herbs to up the flavour factor.

This soup is really simple to make, but each spoonful is hearty and delicious. The surprise of brown rice at the bottom of the bowl is a treat as you scoop up through the flavours.

Healthy Chunky Minestrone Soup Recipe

Another bonus of this recipe, is that it gets Weight Watchers approval. They’ve got a new food plan out called No Count which is a really simple and easy way to improve our health. The nutrition experts at Weight Watchers have put together a list of  a variety of nutritious, delicious foods {they’re also satisfying} so that we don’t need to count, measure or weigh. It’s a two page, easy-to-read list that encourages you to listen to your body, letting your hunger and fullness signals guide you to eat until you’re satisfied.

As I was thinking what recipe I wanted to create using the No Count program list, there were so many possibilities. You can read more about the plan here.

Healthy Chunky Minestrone Soup Recipe 

HEALTHY CHUNKY MINESTRONE SOUP RECIPE

Serves 8

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Ingredients

2 tablespoons extra virgin olive oil
1 brown onion, diced
3 garlic cloves, chopped
1 red chilli, sliced
2 carrots, chopped
1 stick celery, chopped
1 tablespoon fresh oregano, chopped
2 x 400g tins of tomatoes
1 litre of chicken stock
1 x 400g tin borlotti beans, rinsed
1/2 cup brown rice, uncooked
1 zucchini, chopped
1 bunch English spinach, chopped
2 tablespoons fresh basil, chopped
100g green beans, sliced

Method

1. Heat olive oil in a large saucepan over medium heat. Cook the onion and garlic for three minutes, or until softened.
2. Add the chilli, carrots and celery and cook for another 3 minutes. Add oregano, tomatoes, a pinch of salt. Cook for 20 minutes.
3. Add stock, and bring to the boil, add the borlotti beans and turn the heat to low. Simmer for 30 minutes {or longer if you have time}.
4. In a small sauce pan, cook the brown rice in water until tender. Drain and set aside.
5. Add zucchini, English spinach, basil and green beans to the soup and cook for an additional 15 minutes. Season with salt and pepper.
6. To serve, place the brown rice at the bottom of your serving bowls and ladle the soup over the top.

@Fatmumslim