Updated: Apr 1, 2020
With just Greg and I home now, soup has been a staple on our weekly dinner rotation. It's an easy way to get all your vegetables and have a low calorie satisfying meal at the end of your day. I have made this soup without meat, as well as, using ground turkey, but I prefer ground chicken. This makes enough to serve 6-8 people for dinner or makes for a lovely lunch the next day served with a small green salad.
“A nice warm bowl of soup, filled with great vegetables, vitamins and is low calorie as a bonus!”
Recipe - Italian Soup
1 lb ground chicken
2 tbsp olive oil
1 medium yellow onion chopped
1 tbsp Italian seasoning
1/2 tsp basil
kosher salt to taste ( 2 Pinches - refer to video )
1 tsp of pepper
1 1/2 cups of water
1 can (15 oz) garbanzo beans rinsed and drained
1 can (14.5 oz) diced tomatoes ( Recommended - Muir Glen organic Tomatoes ) or ( Cento)
1 (14.5 oz) low sodium beef broth
2 medium zucchini sliced
Grated Parmesan Cheese for serving
Heat olive oil in pot. ( I love to use a cast iron pot, your favorite stock pot will do )
Saute 1 medium onion chopped
Add your ground chicken and seasoning ( Italian seasoning, basil, kosher salt, pepper and cook until meat is no longer pink. )
Add water, diced tomatoes, garbanzo beans, beef broth and zucchini.
Bring to a boil.
Simmer for 5-10 minutes until Zucchini is tender.
Garnish with freshly grated parmesan cheese.