Warm Up with Winter Soups

By: Blue Cross Blue Shield

Looking for a healthy weeknight meal? These soups are easy to make and easy on your wallet—both cost less than $10 to make. Pair them with a crusty, whole-grain bread.Find more great recipes and tips for healthy living at bcbsri.com/rhodeahead
Bean and pasta soup
5 servings
1 Tbsp. olive oil
½ lb. ground turkey or beef
1 medium onion, chopped
1 carrot, shredded
1 stalk celery, diced
2 cloves garlic, minced
½ tsp. dried oregano
1 tsp. dried basil
4 cups beef or vegetable stock
1 28 oz. can crushed tomatoes
1 15.5 oz. can cannellini beans, drained and rinsed
1 small zucchini, diced
2 Tbsp. fresh parsley, chopped
1 cup uncooked small pasta such as shells or tubes
Salt and pepper to taste
¼ cup Parmesan cheese (optional)

In a large pot, heat oil and brown meat. Add onion, carrot, and celery and sauté 4-5 minutes. Add garlic, oregano, and basil and sauté 2 more minutes. Add stock, tomatoes, and cannellini beans.
Bring to a boil, cover, and simmer 10-15 minutes.
Add zucchini, parsley, and pasta and return to a boil. Cook until pasta is tender, 6-8 minutes.
Add salt and pepper to taste. Ladle into serving bowls and top with Parmesan cheese if desired

Chicken Florentine soup with rice
4 servings
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 32 oz. box low-sodium chicken broth
1 cup water
2 frozen chicken breasts (with bone)
½ cup uncooked brown rice (or 1 cup cooked)
¼ tsp. salt
¼ tsp. black pepper
1 cup frozen carrots
1 cup frozen spinach
Salt and pepper to taste

In a large pot, heat oil and add onion and garlic and sauté until translucent. Add chicken broth, water, chicken breasts, brown rice (if uncooked), salt, and pepper and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes. Remove chicken breasts and shred off the meat with a fork. Discard bones and return meat to the pot. Add carrots and simmer for 5 minutes. Add spinach and simmer 5 more minutes.