I made this soup one afternoon when I was hungry, but it was still hours away from dinner. Instead of munching on cookies, chips, and other high-calorie (but unsatisfying) snacks, I decided to throw together a bowl of veggie soup, keeping it as low calorie as possible - but making sure the volume was high enough to get me through the afternoon until dinner. Boy, did this work! This made a HUGE bowl of veggie soup, it was tasty, satisfying, and filling - and according to verywellfit.com's recipe calculator, only 71 calories!! I need to make a bigger batch of this soup and keep it on hand for the afternoon munchies.
Yield: 1 serving
Cooking spray (I use avocado oil)
1/4 yellow onion, thinly slice
1/2 medium carrot, thinly sliced
1 small celery stalk, thinly sliced
1 clove garlic, minced
2 tablespoons cooked white beans (I used cannellini)
1 teaspoon tomato-chicken bouillon granules (I used Knorr)
1 teaspoon chicken bouillon granules (I used Knorr)
1/4 teaspoon dried Italian seasoning
1/4 teaspoon dried thyme leaves
3 cups water
1 cup raw baby spinach, long stems removed
1 tablespoon fresh Italian parsley, chopped
1/2 small lemon
1. Spray medium saucepan lightly with cooking spray. Heat over medium heat for 3 minutes. Add onion, carrot, and celery. Stir and cook for about 5 minutes, until tender and starting to brown. Add garlic and cook for one additional minute.
2. Stir in water, tomato-chicken bouillon, chicken bouillon, Italian seasoning, and thyme leaves. Increase heat to high and bring to a boil. Cover and reduce heat to low. Simmer for 10 minutes.
3. Add spinach and parsley. Cover and simmer for 2-3 minutes longer, until leaves are wilted.
4. Serve with a splash of lemon juice.
<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img width="320" height="651" src="https://www.verywellfit.com/thmb/5mfAZ7OncDMczIQL3KypuxMEGi0=/1000x0/Nutrition-Label-Embed-282707599-a6e71284511d449eb1c4a1e616d89038.png" /></a>
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