Easy and versatile, this savory, comforting ISOPASTA soup is sure to become a regular in your rotation. It’s no mistake that I named it “kitchen sink” soup – it really does have everything but a kitchen sink, and the beauty of this soup is that it can change every time you make it, depending on what’s in your pantry or fridge. It’s a great way to use leftover veggies and proteins, so don’t be shy to experiment with your own combinations. The nutritional info provided is, of course, for the combination of ingredients below, but it’s easy to see that not much will change nutritionally if you swap out some veggies and lean proteins in exchange for others, assuming you’re not adding something like pork belly! High in Vitamins A and C, low-calorie, low-fat, and loaded with protein, the best part of this soup is that you can use whatever your favorite ISOPASTA is with it! Just serve our amazing ISOPASTA on the side and you have a fantastic, hearty meal the whole family will love.
Wine Recommendation: With the hearty mushrooms and meatballs in this tasty soup, a Cabernet Sauvignon will pair gorgeously. Cheers!
I hope you enjoy this delicious addition to your healthy ISO lifestyle!
Kelly Pipich, Isolator Fitness’s Executive Chef
- 6 cooked servings of your favorite ISOPASTA
- 1 tbsp extra virgin olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 8 oz sliced baby bella mushrooms, chopped
- 1/8 tsp cayenne pepper (more/less to taste)
- 1 tsp dried thyme
- 15 oz can navy beans, drained
- 6 c chicken stock
- 12 oz Asian/Teriyaki chicken meatballs, halved (I prefer Brat Hans Sweet Asian chicken meatballs)
- 10 oz baby spinach
- 1 lb shrimp, peeled and deveined
- 15 oz can light coconut milk
- 1 tsp salt
- In a large soup pot, heat the olive oil over medium and cook the onions and garlic until softened and translucent, about 5-6 minutes, stirring often. Stir in the mushrooms and cook for another 3-4 minutes, or until mushrooms have softened.
- Add the cayenne, and crush the dried thyme between your palms to release the herb’s oils. Sprinkle it into the pot and give everything a good stir.
- Add the beans, stock, and halved meatballs and bring the soup to a boil. Reduce
the heat and simmer for 15-20 minutes.
- Add the spinach and shrimp and stir the soup to help wilt the spinach and cook the shrimp. Once the shrimp have just turned pink, finish your soup by stirring in the salt and coconut milk.
- Serve ladled over your favorite cooked ISOPASTA and enjoy!
Serving Size 1 Serving
Calories from Fat 122
Total Fat 13.4g
Saturated Fat 5.3g
Net Carbohydrates 28.5g
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