Mixed Veggie Tomato Soup

I created this recipe because on now onto my second week of Weight Watchers.  I think it's really great because keeping track of my points is forcing me to track my veggie intake, and think of ways to incorporate as many as I can throughout the day.  Mainly because almost all veggies are 0 points and they help curb cravings.  For example, I carry around a bag of cut veggies with me daily, that way when I am hungry or feel like munching I go for the bag of veggies instead of going into the nearest Duane Reade and  buying candy.  That's what I used to do, no more of that!  So anyway, I wanted to create a soup using as many vegetables as possible and have it be really filling.  I think I accomplished what I wanted, here's the recipe for it.  Each serving is a cereal bowl filled with the soup, there's no measurement here, sorry!  P.S. this recipe makes about 10 humongous cereal bowl servings, each filled with lots of veggies! That's a points plus value of 4 for you Weight Watchers people! Feel free to add more veggies if you like! Enjoy!

Side angle view, see all the veggies, beans, and parmesan?? YUMMY!

Mixed Veggie Tomato Soup
(makes 10 humongous servings)
1 spanish onion, chopped
2 tablespoons olive oil
2 teaspoons kosher salt
1 bunch Kale, leaves removed and chopped
1 head cauliflower, chopped small
1 large zucchini, chopped small (or 2 small)
1 bag shredded cabbage or 1 head chopped
1 can (2 cups) chickpeas, drained and rinsed
1 can (2 cups) cannellini beans, drained and rinsed
1 large (12oz) can diced tomatoes
4 tablespoons tomato paste w/100% tomatoes
3 chicken bouillon cubes
6 cups water

In a large soup pot saute the chopped onion in the olive oil for about 7 minutes then sprinkle with the 2 teaspoons salt.  Now add all the chopped veggies, diced tomatoes, tomato paste, bouillon cubes, and water.  Cover and let soup come to a boil, for about 30 minutes. Make sure the to let lid sit a bit off the pot for venting.  Add chickpeas and beans and let simmer on medium-low heat for another 15 minutes.  Enjoy!  Sprinkle 3 teaspoons of grated parmesan cheese, if you like for an added points plus value of 1!

Farfalle with Roasted Cauliflower and Breadcrumbs

How good does this look???  

Farfalle with Roasted Cauliflower and Breadcrumbs
(serves 6)
for the roasted cauliflower
1 head of cauliflower, cut into small florets
1 teaspoon salt
pepper to taste
3 tablespoons olive oil

Place florets in a bowl and toss with salt, pepper, and olive oil.  Roast in a 400 degree oven on a baking sheet for 20 minutes.  If your florets are bigger, cooking time may vary.  Place roasted caulflower in a large bowl and set aside.

to make the pasta
1 pound farfalle pasta (I like to use Barilla Plus)
1/4 cup olive oil
1 tablespoon anchovy paste (If you are a vegan just omit this.)
3 garlic cloves, minced using a garlic press
pinch of crushed red pepper
1 cup plain panko breadcrumbs (seasoned is okay too)
1/2 a teaspoon salt
1/4 cup chopped parsley
1/4 cup toasted pine nuts

Boil pasta according to the directions on the box. Meanwhile, over a medium flame pour olive oil, anchovy paste, garlic, and red pepper in a large pan.  Stir and simmer until oil is fragrant but without letting the garlic burn, about 5 minutes.  Add breadcrumbs and salt to the pan and continuously mix the breadcrumbs until they become golden brown, about 7-10 minutes.  Transfer breadcrumb mixture to the bowl with the roasted cauliflower.  Add chopped parsley and toasted pine nuts to the bowl as well.  When pasta is cooked to your liking, drain and add hot pasta to the bowl.  Mix until well combined and drizzle with a dash of olive oil and serve.  Enjoy!