Recipe of the week:
Dunno about you guys but as fall approaches I start craving soups to keep me warmed up on rainy days.
One of my favorite Italian soups is pasta fagioli so I modified some ingredients to make it healthier.
In a large pot, sauté olive oil, garlic, zucchini and spinach for about 5 min on medium heat.
Add 1 can of tomato paste and a can of low sodium chicken broth, for each can also fill it with water and add to the pot.
Add basil, onion powder and 2 cans of cannelloli beans.
Cook for about and hour.
When serving add in boiled shredded chicken and quinoa. ( only half a cup cooked)
Carbs: 26 grams
Protein: 33 grams
Fat: 7 grams