Ep. 83 Fit to Fight-April's Weight Loss Story of Losing 30 lbs.

Ep. 83  Fit to Fight-April’s Weight Loss Story, Down 30 lbs.

Julie and April wrap up January, National Soup Month, with a Tuscan Soup Recipe from Valerie Bertinelli.  They also announce the upcoming “Hot in Richmond” episode coming next month and April shares her weight loss story of losing 40 lbs and becoming “Fit to Fight”!

Valerie Bertinelli’s Tuscan Soup Recipe
63 cal a serving

Ingredients:     1¼ c. cubed peeled eggplant, 1 c. water, 1 can no-salt-added whole tomatoes, ½ c. sliced fresh mushrooms,
         1 clove garlic, ¾ c. coarsely chopped zucchini, , 1/2 tsp. dried Italian seasoning, salt, pepper, 1/4 c. freshly grated Parmesan cheese

Directions

1.      In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir to combine. Heat to boiling on high. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.

2.       To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.

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