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Chunky Tomato Soup


Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Soups | Posted on 18-12-2009

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This is not your mother’s  tomato soup, or rather, I should say this is not the tomato soup your mother used to pour from the can and heat up. Not even close.

I never liked canned tomato soup. In fact, I distinctly remember being sad on tomato soup/grilled cheese day at school, and swore I’d never put my kids through the same yucky torture. And with this soup, I never will.

I’m not even sure about how healthy the old-school tomato soup is, but I do know my version is better tasting and packed with nutrients. The fresh veggies provide plenty of fiber and vitamins, and the canned tomatoes and sauce are loaded with beta carotene, vitamin B and vitamin E, as well as carotenoid lycopene. Unlike other canned vegetables, can tomatoes retain all of their nutrients, and offer even more lycopene than raw tomatoes.

Even though it’s healthy, this hearty soup still manages to be creamy. The trick is to use pine nuts and Parmesan cheese instead of heavy whipping cream.  I serve this topped with garlic croutons and more grated Parmesan. Add a side salad and some fresh fruit, and you get an easy, healthy meal that will blow those school lunches — and even Mom’s soup — away.

NOTE: You can make this soup vegan simply by eliminating the Parmesan cheese and still have a nice creamy texture.


1/2 tbsp. olive oil
1 can fire-roasted diced tomatoes
1 can tomato sauce
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 celery stalks
2 cloves garlic
1/2 tsp. red pepper
1 carrot, chopped
1 tbsp. pine nuts
1/4 cup grated Parmesan cheese
10 fresh sage leaves, cut in a chiffonade
1/2 cube vegetable bouillion
2 cups water


1. Sautee onions and celery in oil until soft and clear, about 5 minutes. (If you need to, add a little water to the mixture to keep it moist.)

2. Add peppers and cook until soft, about five minutes more.

3. Add garlic and continue to sautee until fragrant, about two minutes.

4. Add diced tomatoes and tomato juice, plus carrot, water, red pepper and bouillon. Bring soup to a boil.

5. Reduce heat to a simmer, then simmer for 10 minutes until carrot is tender.

6. Remove about 1/2 of the soup mixture and put into a blender. Add Parmesan cheese and pine nuts and puree until smooth.

7. Pour pureed mixture back into soup pot, mix together than serve with garlic croutons. Top with more grated Parmesan.

Garlic Croutons

1. Preheat oven to 300.

2. Cut sour dough or French bread loaf into cubes.

3. Throw cubes into a skillet with 1 tsp. olive oil and sprinkle with desired herbs — garlic powder, dried basil, rosemary, red pepper, ground black pepper and salt.

4. Sautee over medium heat for about 5 minutes or until crisp.

5. Spread onto a pan lined with parchment paper and toast bread for about 20 to 25 minutes or until golden brown.

Veggie Skettie Soup


Posted by Mariah | Posted in Soups | Posted on 01-10-2009

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DSC02201If there’s one comfort food every kid loves it’s pasta. They love it served with tomato sauce, cheese sauce, in salads, stir fries and yes, even soups. This recipe combines the Italian seasonings my kids love, plus noodles and A LOT of veggies. This soup, when made with Ronzoni Smart Taste pasta, is chock full of even more vitamins, fiber, protein and calcium!

I discovered Ronzoni last weekend at our cousin Margaret Buckton’s house. This pasta looks and tastes like regular old pasta, but has all the added nutrients of what you’d normally find in a whole wheat pasta, and then some. Add mozzarella or parmasan cheese and you’ve got a yummy, wholesome Italian dinner.


1 medium onion, diced

2 tsp. olive oil

3 cloves garlic, minced or pressed

5 cups chopped seasonal veggies of your choice: squash, zucchini, eggplant, brussels sprouts, carrots, green beans, broccoli, rutabaga

2 cups diced tomatoes (canned or fresh)

1 can garbanzo or white beans

1 tsp. dried basil (or use fresh if available)

1 tsp. dried oregano

1 tsp. thyme

3 tbsp. fresh parsley

6 cups water

3 cubes low-sodium veggie bouillion

1/2 package Ronzoni thin spaghetti, broken in half

Salt and pepper to taste


1. Saute onions on medium heat for five minutes or unil clear.

2. Add garlic and saute two minutes.

3. Add spices, except parsley.

4. Add all veggies, tomatoes, bouillion and water.

5. Bring to a boil, then add spaghetti noodles.

6. Boil for 10 minutes, then simmer on low till veggies are cooked through.

7. Serve hot and garnish with parsley and grated mozzarella cheese.

I served this with some crusty Italian bread and olive oil!