Post by Emily on Apr 3, 2013 13:36:47 GMT -5
This is a fast and easy E meal, and it's absolutely delicious. I had a craving for soup yesterday, and this is what I came up with. It was inspired by both the Chicken Broth Anything Soup and the Tuscany In A Bowl recipes in the Lunch chapter of the THM book.
I took the ideas and flavors, and came up with this fantastic dish. I loved it, and I think a lot of you will too.
It is especially terrific with a piece of plan approved toast, with 1 tsp of olive oil drizzled on it. There's almost no fat in the soup, so a full tsp of fat on your bread is fine. Extra virgin olive oil really complements the flavors in the soup. It transports you to Italy!
Here's what I put in it:
* 1/2-3/4 cup of chicken broth
* zucchini - I used 1 small one, cut in half lengthwise, and then thinly sliced.
* spinach - I used a large handful of fresh leaves, but use frozen spinach, thawed, if you want
* 1 Tbsp nutritional yeast
* Sea salt and black pepper, to taste
* about 1/4 tsp Italian Seasoning
* 1 Tbsp Tomato Paste
* 2/3 or a whole can of tuna, packed in water
* 1/2 cup garbanzo beans - canned or home cooked
* 1-2 Tbsp fresh basil, chopped, or use 1/2 tsp dried basil (fresh tastes super amazing though. To get a bit of freshness if you don't have fresh basil, perhaps a bit of chopped fresh parsley would be good, in addition to some dried basil. That fresh taste really kicks it up a notch.)
And now watch how easy this is to make:
Put the broth and zucchini in a pot and bring to a boil. Then put the lid on and simmer until the zucchini is tender. Just a few minutes.
Put a piece of bread to toast.
Throw your handful of spinach into the pot and put the lid back on to wilt it.
Now throw in your tuna, garbanzo beans, and seasonings.
Heat and make sure everything is mixed together.
Measure out 1 tsp of extra virgin olive oil an drizzle it on your toast.
Now add your basil/fresh herbs to the pot.
That's it! Put your soup in a huge bowl, and dip your toast in. Delicious.