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!

Turkey and Zucchini Bolognese

This past sunday I started Weight Watchers, the points plus program.  It's been 2 full days and I've already planned out my whole week of food.  I know that's totally insane but for me it's totally normal.  I'm kinda of crazy like that and love to plan and be organized.  I have been brainstorming some recipes that are great and low in points. Here's one to try, with or without pasta! This can also be done all in one pan or pot, less dishes to clean!  Yay!

Turkey and Zucchini Bolognese
(serves 1)
1 cup store bought Marinara Sauce ( I like Rao's, 3 points)
1/4 pound lean ground turkey (3 points)
1 zucchini, quartered and sliced thinly (0 points)
Olive Oil flavored Pam Non-Stick Spray (0 points)

NOTE: If you use one serving of pasta, which is 2 oz uncooked, add 6 points, 5 points for whole wheat. Also you can omit the pasta and replace it with 1/4 cup uncooked quinoa for 4 points.  Another idea is to omit the pasta or quinoa and use another 1/4 pound ground turkey. For this add 4 more points.  If you are forgoing the pasta or quinoa, try adding 1/2 cup canned cannelini or black beans,  add 2 points.   The more vegetables the better, mushrooms would be a good addition!

Measure out 1 cup of store bought marinara sauce and put aside.  Next spray a nonstick pan with Pam and saute the zucchini until browned and cooked through, place in the measuring cup along with the marinara.  (If you'd like to add more veggies, saute them in the pan with the zucchini.)  In the same pan place the ground turkey meat and use a wooden spoon to break it up while cooking. Cook for about 10 minutes. Pour marinara and veggies into the pan or use another pot (if adding beans, do so now), let sauce simmer for about 10 minutes to let the flavors combine.  Pour over pasta, quinoa, rice, or eat alone! ENJOY!