Minestrone

Yield: 4 servings

Total Time: 1 hour

Ingredients

• 1¼ lb. boneless, skinless chicken thighs

• 4 cups chicken stock

• 1 cup sliced celery

• 2 cups shredded green cabbage

• 1 cup diced yellow summer squash

• 1 cup cauliflower florets

• 1 cup halved cherry tomatoes

• 1 cup fresh basil

• 1 tsp salt

• ½ tsp ground black pepper

• 4 tsp low-fat parmesan cheese

Directions

1. Combine the chicken and stock in a large pot, and bring to a boil. Once boiling, reduce heat to low and simmer gently for 45 minutes until the chicken is cooked through. Remove the chicken thighs from the broth and set aside to cool.

2. Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes.

3. Once the chicken is cool enough, shred it into bite-sized pieces.

4. Add the chicken back to the pot. Stir in the tomatoes, basil, salt, and pepper. Serve soup in bowls with a teaspoon of parmesan cheese per serving.

Per serving: 300 calories, 12g fat, 15g carbohydrate, 32g protein