Gourmet Recipes:
Indulge in delicious, sophisticated, healthy foods...

The secret behind The South Beach Diet™ is the perfect blend of palette-pleasing foods and healthy ingredients. Enjoy sophisticated, gourmet dishes (some from Miami's top restaurants). And delight in a diet that incorporates the right carbs and fats — plus fresh, nutrient-rich ingredients.

Hearty Minestrone

Minestrone is a classic favorite Italian soup recipe. But South Beach Diet has made it one of our staple Phase 2 dishes. (It's suitable for Phase 1 of The South Beach Diet™ if you leave out the pasta). Delectable vegetables, flavorful spices and aromatics rule here, and with the finishing touch of Parmesan cheese in place, you'll never want for a better minestrone soup recipe. Try this South Beach Diet™ Italian recipe and you'll never think the same way about vegetable soup again!

Serves 4

Ingredients
This recipe calls for ditalini or small shell pasta, but any other small, shaped pasta will work equally well. If you leave the pasta out, it's a Phase 1 dish.

1 tablespoon extra virgin olive oil
2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped
2 ribs celery with leaves, thinly sliced
2 cloves garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups chicken broth
4 cups Swiss chard, chopped
1 cup green beans, cut into 1" pieces
1/4 cup whole wheat ditalini or small shell pasta
1 clove garlic, coarsely chopped
1/4 cup chopped Italian parsley
1/2 cup sliced zucchini
4 teaspoons grated Parmesan cheese
4 sprigs oregano, for garnish

Instructions
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, minced garlic, dried oregano, pepper, and salt. Cook, stirring frequently, for 4 minutes, or until the vegetables begin to soften.

Add the broth, Swiss chard, green beans, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.

Meanwhile, in a cup, combine the chopped garlic with the parsley. Stir into the soup along with the zucchini. Cover and cook for 5 minutes, or until heated through.

Ladle the soup into 4 bowls and top each with 1 teaspoon of the cheese. Garnish with the oregano sprigs.

Recipe from The South Beach Diet Cookbook. For information on the book, click here.

Nutritional Information:
138 calories
6 total fat (1 g sat)
1 mg cholesterol
17 g carbohydrate
5 g protein
3 g fiber
988 mg sodium

Love this recipe? Get 900 MORE!
Join now and access over 900 gourmet South Beach Diet™ recipes.