Mary Ann's Clean and Lean Italian Soup

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



Instructions:



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.



Enjoy!



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