Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound thinly sliced pancetta, cut into thin strips
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 small waxy potato, cut into 1/2-inch cubes
4 cups low-sodium chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
3 cups cannellini beans (canned or cooked dried beans)
1 cup spinach, coarsely chopped
Kosher salt and freshly ground pepper
YOU can sprinkle a small amount of low fat grated Parmesan cheese on top.

Directions

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Origiannally posted on foodnetwork Bobby Falay Photograph by Yunhee Kim altered a tiny bit for less calories

I got a few e-mails about wanting a healthy yet sweet snack so I thought I would re-post this recipe.  Yummy but healthy!!

Dr. OZ had the the cutest guest Marjorie Johnson on his show today. She gave her recipe for her awesome Apricot pecan oatmeal muffins. A must try for a yummy healthy snack.Ingredients

Makes 12 muffins
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour to make them healthier I would ditch the all purpose flower and add Prairie Gold 100% Wheat flour. It can be bought at most stores.
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
1/3 cup canola oil. You can also swap out the oil for applesauce for a healthier treat.
1 egg
1/3 cup brown sugar, firmly packed

Directions Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.

Originally published at Dr.OZ.com