Minestrone Soup
http://www.holisticnutritionforum.com/articles/316/1/Minestrone-Soup/Page1.html
Rachelle Wood
Rachelle Wood, RHN is an honors graduate of CSNN Halifax 2002. After working a few years in the industry, Rachelle started her own company in 2005 that specializes in weight management. She has 2 office locations and has helped PEI lose over 75,000 pounds! She is the author of the See Results Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle teaches Business Mastery for CSNN Moncton, and is the CSNN Alumni Board Maritime Representative on the Board of Directors. In 2009 Rachelle won the PEI Business Women's Association Emerging Business of the Year award.In 2010 she was nominated for the Chamber of Commerce Excellence in Health Care award. Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca or lose weight online with her seeresults.rachellewood.ca.
In 2010 Rachelle launched, See Results, an online weight loss program and client management tool. With the help of See Results, Rachelle is now able to work with clients nation wide online. See Results provides clients with: customized meal plans, healthy recipes, holistic education, interactive tracking tools, charts/graphs, journals and homework questions to submit. It is easy to use for the client and nutritionist. The system was designed and developed over 2 years and based on Rachelle's successful in office program. To find out how See Results can help to grow your existing or start-up nutritional consulting business, please email us at info@seeresults.ca
By Rachelle Wood
Published on 11/6/2009
Enjoy this Fall inspired recipe for Minestrone Soup compliments of Rachelle Wood Nutrition, http://www.rachellewood.ca
Brrrr, its cold outside this evening. I think I’m going to make a pot of soup tonight. Ancient civilizations praised soup as medicine for the soul- warm, comfoting and highly nutritious. This soup recipe is a hit with clients of my weight loss program. It’s simple to prepare and freezes well.
Minestrone soup is traditionally an Italian dish with flavours of oregano and fresh garden vegetables. Small orzo pasta, potatoes and beans help to thicken up this comforting soup recipe. Beans are a great source of protein and high in dietary fibre. This soup promises to fill you up on a cold Fall evening. This recipe is compliments of Rachelle Wood Nutrition, www.rachellewood.ca
Minestrone Soup
3 cups filtered water
2 cups organic vegetable broth
2 cups tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
¾ cup chopped onion
1-2 tsp oregano
2 cloves garlic, minced
2 cups sliced zucchini
1 cup potatoes, diced and peeled
1 can cooked kidney beans, rinsed
1 can black beans, rinsed
3 TBSP small shell pasta or orzo pasta
Combine first 7 ingredients into a pot and heat to boil. Reduce heat, and simmer for 40 minutes. Add remaining ingredients and cook 20 more minutes, until potatoes are cooked. Serve and enjoy for lunch or supper on a cold Fall day. Rachelle likes to serve this dish with a salad on the side for lunch or it tastes great on it’s own for supper.
Minestrone soup is traditionally an Italian dish with flavours of oregano and fresh garden vegetables. Small orzo pasta, potatoes and beans help to thicken up this comforting soup recipe. Beans are a great source of protein and high in dietary fibre. This soup promises to fill you up on a cold Fall evening. This recipe is compliments of Rachelle Wood Nutrition, www.rachellewood.ca
Minestrone Soup
3 cups filtered water
2 cups organic vegetable broth
2 cups tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
¾ cup chopped onion
1-2 tsp oregano
2 cloves garlic, minced
2 cups sliced zucchini
1 cup potatoes, diced and peeled
1 can cooked kidney beans, rinsed
1 can black beans, rinsed
3 TBSP small shell pasta or orzo pasta
Combine first 7 ingredients into a pot and heat to boil. Reduce heat, and simmer for 40 minutes. Add remaining ingredients and cook 20 more minutes, until potatoes are cooked. Serve and enjoy for lunch or supper on a cold Fall day. Rachelle likes to serve this dish with a salad on the side for lunch or it tastes great on it’s own for supper.