Weight Lifting for Beginners
Learn to lift weights at home, without expensive equipment or gym fees. Get the firm body you always wanted.
Once-a-Month Cooking Diet Plan
Lose weight while eating delicious home-cooked portion control diet meals. It's the easy way to diet.
Self-Help for Sugar Addiction
This program has helped hundreds of people kick the sugar habit, and stay committed to weight loss and health.

Cabbage Soup Recipe

The cabbage soup diet has been around for a long time, because it offers a fairly painless way to lose 5 pounds in a few weeks. It can't be used for any longer than that, because there isn't enough nutrition.

I thought it would be fun to put up a recipe for a fantastic cabbage soup. It's very low in fat and calories, and is chock full of life-giving nutrition. (However, I still don't suggest that you eat nothing else for a week. Variety really is the spice of life, after all.)

This soup is from the cookbook by Joe Famularo - Good & Garlicky Thick & Hearty Soul-Satisfying More-Than-Minestrone Italian Soup Cookbook. Just the title is a big mouthful!

Lentil Soup With Squash, Cabbage, and Cauliflower

Ingredients:

  • 1/2 cup green lentils, picked over
  • 2 cups thinly sliced savoy cabbage
  • 1 cup sliced cauliflower florets
  • 1 cup peeled, diced (1/2 inch) butternut squash
  • 1 large onion, peeled and cut into 1/2 inch dice
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium rib celery, thinly sliced
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 8 cups water
  • 4 ounces small pasta
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Place the lentils in a medium-size saucepan with water to cover by 2 inches, and bring to a boil over medium-high heat. Then reduce the heat to a very slow simmer. Cook, covered, until the lentils are tender, about 40 minutes. Drain and set aside.

Place the cabbage, cauliflower, butternut squash, onion, carrot, celery, 1/4 cup of the cheese, and the water in a large soup pot. Add the lentils and bring to a boil. Reduce the heat to a very slow but steady simmer and cook, covered, until all the vegetables and the lentils are very soft, 45 minutes to 1 hour.

About 10 minutes before the soup is done, add the pasta and cook until al dente. Stir in the olive oil and season with salt and pepper. Serve hot and pas the remaining cheese.

Low fat changes -

You may wish to leave out the olive oil - I do, and the soup is still wonderful. I also leave out the cheese for the topping, but the 1/4 cup of cheese cooked in the soup makes the soup, so don't leave it out unless you have to.

If you like this recipe, be sure to see the rest of these wonderful soup recipes in Mr. Famularo's book.

 


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