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Monday, November 1, 2010

Italian Spinach Soup

 Hoping everyone had a wonderful and event filled weekend!  Did you get past all the buckets of candy in your kids room or co-workers desk?  Just turn your nose up and know that you are making a wonderful decision to chose the best life and health, you are completely worthy of it! 

Is it cold where you are?  I am freezing up here!  Soup is the perfect thing; hot, filling, savory.

Italian Spinach Soup
3 1/2 ounces boneless- skinless chicken breast OR any protocol meat of choice
2 cloves garlic
1 TB fresh basil, sliced thin *(1 tsp dried basil)
1 tsp dried parsley
1/2 tsp onion powder
1 C water
1 C chicken broth- sugar and starch free, less than 10 cals/ serving
very large handful of baby spinach leaves, sliced thin
celtic sea salt and pepper to taste
few drops of stevia (optional)

I a medium sauce pan, cook chicken in 2 TB water over medium-high heat.  When cooked through, remove to cool and shred or dice.  Return chicken to pan, add garlic, basil, parsley and onion powder.  Cook 2-3 minutes until very fragrant.  Stir in water and broth, turn heat up to high and let boil for 2-3 minutes.  Turn stove off, stir in spinach, cover.  Cook 5-8 minutes until spinach is tender.  Season with additional salt and pepper, top with crumbles melba/ grissini.

Note: Sub the spinach for shredded cabbage, but the spinach goes well for Italian flare.  Would be excelent with shrimp!

Phase 3:  Add tomato, onion, saute meat in olive oil and top with Parmesan cheese. (I had this yesterday and was very good.)

Phase 4:  Add organic white kidney beans, Great Northern beans or Cannellini.


  1. This is wonderful! I have already made it twice. I added a lot of spinach, as it cooks down a lot. Wonderful flavor, very hearty. Thank you so much for this blog. I am loving so many of your recipes!

  2. Your very welcome, I am so glad you are liking your meals from here!


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