Minestrone Soup with Crescent Rolls

So with all the excitement of Fall Out Boy getting back together I totally wasn't paying attention to what I was eating yesterday! So time to get back on track! The weather is so gloomy so for dinner tonight I am making Minestrone Soup with Honey-Wheat Crescent Rolls from my Weight Watchers cookbook. One serving of soup and one roll is only 253 calories!

Minestrone Soup

Serves 8

Ingredients

2 cups thinly sliced greed cabbage

2 onions, chopped

2 carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

3 cups reduced-sodium vegetable broth

3 cups water

1 can diced tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 a teaspoon black pepper

1/4 pound green beans, trimmed and cut 

1 zucchini, diced

2 cups cooked small pasta

1/2 cup canned chickpeas, rinsed and drained

1/2 grated parmesan cheese

Directions

1. Combine cabbage, onions, carrots, celery, potato, broth, water, tomatoes with their juice, oregano, salt, and pepper in a large pot; bring to a boil. Reduce heat and simmer, covered, until carrots begin to soften, about 15 minutes.

2. Stir in green beans and zucchini; cook, covered, until tender, about 8 minuted. Stir in pasta and chickpeas; cook stirring, until heated through, about 2 minutes longer. Ladle soup evenly into 8 bowls and sprinkle evenly with parmesan. 

Nutrition

Per Serving (About 1 1/2 cups soup and 1 tablespoon parmesan): 150 calories, 3g of fat, 1g sat fat, 18mg chol, 482mg sod, 25g carb, 4g fiber, 6g sugar, 8g prot

Honey-Wheat Crescent Rolls

Makes 12

Ingredients

1 cup warm water (105-115 degrees)

2 tablespoons honey

1 package active dry yeast

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons salt

Directions

1. Combine water, honey, and yeast in 2-cup glass measure, stirring to dissolve. Let stand until foamy, about 5 minutes.

2. Combine all-purpose flour, whole wheat flour, and salt in food processor. With machine running, scrape yeast mixture through feed tube; pulse until dough forms a ball, about 1 minute. Turn dough out onto lightly floured work surface; knead just until smooth, about 2 minutes.

3. Spray large bowl with nonstick spray; place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in warm place (80-85 degrees) until doubled in volume, about 35 minutes.

4. Spray baking sheet with nonstick spray.

5. Punch dough down in bowl. Turn dough out onto lightly floured work surface; cut in half. Roll one piece of dough into 10-inch round. With pizza cutter or long, thin knife, cut into 6 wedges. Roll each wedge up from the wide side. Place rolls, pointed end down, 1 inch apart, on prepared baking sheet. Repeat with remaining dough, making total of 12 rolls. Cover loosely with plastic wrap and let rise in warm place (80-85 degrees) until doubled in volume, about 35 minutes.

6. Meanwhile, preheat oven to 375 degrees.

7. Bake until rolls are golden brown and sound hollow when tapped on bottom, about 15 minutes. Transfer to wire rack. Serve warm or at room temperature.

Nutrition

Per Serving (1 roll): 103 calories, 293g sod, 22g carb, 2g fib, 3g sugar, 3g prot.

Enjoy!!

(I would love your feed back if you try these recipes!)