Last week was my first week back at the gym since having True. I focused on moving my body more and making a workout routine I could stick with, and I did! This week I am focusing on adding healthy meals to my routine. I love soup but I hate canned soups from the grocery store because they lack flavor (and to be honest they are kind of gross). What makes soup such a great option if you are working towards reaching a healthy weight like I am, is that you can have a good size portion that taste amazing and leaves you feeling satisfied but with low fat, sodium, and calories. #winning
This recipe is the perfect comfort food for fall. I love it because I can make a big pot and have leftovers for the week. I have realized that this is exactly what I need as I am trying to eat healthy as I run my businesses, care for a two month old, make time to have fun with my husband, work out, and still have a few moments for myself!
So start chopping your veggies, get your soup cookin, grab a blanket, and snuggle by the fire!
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 zucchini, chopped
- 2 celery stalks, minced
- 1 cup butternut squash, cubed
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- 1 (14 oz) can diced tomatoes
- 3 carrots, julienned
- 1 tbsp. dried oregano
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. dried basil
- 1 cup small pasta shells
- Heat olive oil in a large saucepan or soup pot over medium heat and saute onion and garlic until browned.
- Add carrots, zucchini, celery, and 1/2 tbsp of oregano and basil.
- Heat cubed butternut squash in microwave for 5 minute to soften then add to pot.
- Then add vegetable broth, diced tomatoes, beans, and remaining spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
- Add pasta and cook an additional 20 minutes, then serve. Enjoy!
Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g