Freeze this soup before adding the cream.
- TT salt and pepper
- Soup:
- diced pancetta
- butter
- sage leaf
- chicken broth
- cream
- black pepper
- Basil topping:
- extra virgin olive oil
- minced garlic
- red pepper flakes
- lightly packed fresh basil leaves
Nutrition (per serving, with corn): 222 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 631.2mg sodium, 567.8mg potassium, 42.5g carbohydrates, 12.8g fiber, 6.3g sugar, 12.5g protein, 6.4 points.
- oregano
- cumin
- bay leaves
- chile powder
- generous grating of black pepper
- minced chipotle chiles in adobo sauce
- diced tomatoes
- vegetable broth or water
- lime wedges
- vegetable oil
- Goya red lentils
- grated fresh ginger
- ground cumin
- water
- chicken boullion cube
- fresh chopped cilantro
NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.
WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.
- olive oil
- tomato paste
- red pepper flakes
- diced tomatoes
- water
- ground cumin
- Salt
- shredded cheddar or Monterey Jack cheese
- small can of sliced ripe black olives
From the back of the bag
- Goya dry green split peas
- Goya chicken bouillon
- Sazón Goya w/o Annatto
- Salt & Pepper to taste
- water
- large red peppers
- salt
- For meat/bean mixture:
- Spike Seasoning
- ground cumin
- water
- For each salad (this makes a large whole meal salad:
You can also substitute three quarters of a pound of large peeled shrimp for the pasta. Sauté the shrimp in 2 tablespoons of Pompeian Classic Mediterranean Olive Oil and add them to the “ciamotta” in step 4. Add the chicken broth and just heat through. Skip step 5 and eliminate the Parmesan in step 6. Garnish each portion with a sprig of fresh basil and serve with grilled polenta.
- Pompeian Classic Mediterranean Olive Oil
- fresh oregano leaves
- julienne of fresh basil
- chicken broth
- gemelli or other similar pasta
- Salt and freshly ground black pepper
- Garnish Freshly grated Parmesan cheese
- water
- dry wheat berries
- chopped tomato
- Pompeian Red Wine Vinegar
- Pompeian OlivExtra Plus
- Salt and black pepper to taste