Mediterranean Diet Pork Noodle Soup
Discover the vibrant flavors of the Mediterranean with this hearty and nutritious Mediterranean Diet Pork Noodle Soup. Packed with tender strips of pork tenderloin, fiber-rich whole wheat noodles, and an array of colorful vegetables like zucchini, red bell pepper, and spinach, this soup is a wholesome one-pot wonder. Seasoned with fragrant dried oregano, thyme, and a splash of lemon juice and zest, it offers a zesty and herbaceous twist that will awaken your taste buds. Kalamata olives add a signature Mediterranean touch, while extra virgin olive oil enhances the dish with a luxurious richness. Ready in just an hour, this comforting soup is ideal for a healthy lunch or dinner, feeding up to six people. Perfectly balanced and loaded with nourishing ingredients, it's a delicious way to embrace the principles of the Mediterranean diet.
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Recipe Information
Ingredients
- 300 grams pork tenderloin
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, peeled and sliced
- 2 celery stalk, sliced
- 1 medium red bell pepper, diced
- 1 small zucchini, sliced
- 6 cups chicken or vegetable broth
- 400 grams canned diced tomatoes
- 150 grams whole wheat noodles
- 0.25 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups spinach leaves
- 2 tablespoons fresh parsley, chopped
- 1 lemon (zest and juice)
- to taste salt
- to taste black pepper
Instructions
Trim excess fat from the pork tenderloin and cut into thin strips.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, sliced carrot, celery, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
Stir in the pork strips and continue cooking until they are browned on all sides.
Pour in the chicken or vegetable broth and diced tomatoes. Add the oregano, thyme, bay leaf, and season with salt and black pepper.
Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
Stir in the whole wheat noodles, olives, and spinach leaves and cook until the noodles are tender, about 10 minutes.
Remove the bay leaf before serving. Stir in the lemon juice and zest for a fresh flavor contrast.
Serve hot, garnished with fresh parsley and a final adjustment of seasoning, if necessary.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 10300 mg | 448% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 38.7 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 578 mg | 44% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4776 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
