Weekends are hard!

By Dawn
I'm glad to be back to a normal routine today.  It's harder for me to stay on track over the weekend - especially a holiday weekend - with bbq's, picnics,  etc.... All the food and drink calling my name.  :-)  Even though I ate healthy things - the portion control is hard for me at those events.  I simply eat too much!
Back on track today though!  And I'm going for 10,000 steps on my pedometer.  I'll let you know how I do :-)
I found the recipe for the minestrone at Olive Garden (which I love) so I will make this for dinner this week.

3 tablespoons olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves minced garlic
4 cups vegetable broth
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes
1/2 cup shredded carrot
2 tablespoons minced parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Measure olive oil into a large stock pot and heat on medium.
Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through.
Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Also here are some links that some of you might find helpful.  Jennifer Rumbaoa shared this one http://www.eatingwell.com/

And Robin shared this one http://www.relishrelish.com/