You see soup, when you're trying to lose weight or maintain a healthy balance, is the perfect snack or entree! It's fillling and satisfying, unlike those tired old carrot and celery sticks you have been trying to choke down in an effort to lose weight. So next time you reach for something less satisfying, think SOUP! And guess what? It's also a great starter course when you're at a restaurant, as it will fill you up with it's satisfying aromas and flavor, and you'll be less likely to overeat at the rest of the meal!
Our friends at LIVESTRONG tell us:
"Watery foods, such as soups, can help you lose weight because of their low calorie density, or relatively low number of calories compared to their serving size. Individuals who eat clear or broth-based soups may have a better chance at controlling their weight, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Fiber and protein are filling nutrients, so choose a soup with ingredients such as vegetables, beans and lean protein."
This recipe I just tried last night and all I can say is YUMMMMMMMY!
So full of flavor and deliciously filling! Just perfect for a summer night, even in this heat! It's fresh and fragrant and packs a power punch of fiber, and you can make it in a jiffy!! Perfect to fill up your belly with great nutrition! And with only 200 calories for each 1 cup serving (that includes 1/2 a handful of croutons) you can't beat it!
Rosemary White Bean Soup with garlicky croutons
1 tsp olive oil 1 large white onion, diced small
4 celery stalks, diced1 Tbs. fresh rosemary
4 garlic cloves, minced
Two-14 ounce cans of Great Northern White Beans or Cannellini beans, drained and rinsed
6 cups chicken broth (or vegetable broth, if you are vegetarian)
Kosher salt and freshly ground pepper to taste
Croutons
1/2 french baquette
2 Tbs, olive oil
1 Tbs garlic powder
Kosher salt and freshly ground pepper to taste
MAKE THE CROUTONS: Cut the baquette into bite size cubes. Toss bread cubes with olive oil, garlic powder and a pinch of both salt and pepper. Place onto foil-lined baking sheet and broil on high for 2 minutes, then flip croutons over and broil for 1 more minute. Take note: keep an eye on bread cubes when broiling them, each oven cooks differently and these can burn quick!
MAKE THE SOUP: Heat a large soup pot with olive oil. Add onions and celery and cook until translucent. Add rosemary and garlic and cook for another 2 mintues. Add beans and broth and simmer gently for 15-20 minutes. Remove soup from heat, and allow to cool slightly. Puree soup in a blender until smooth. Season with salt and pepper to taste.
Ladle soup into bowls and top with croutons and a drizzle of olive oil, a pinch of cracked black pepper and ENJOY!!!
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