Jamie Oliver’s Minestrone Soup

Ingredients

• 10 large ripe plum tomatoes (or two 14 oz cans of tomatoes, drained)
• 3 medium carrots
• 2 medium leeks
• 5 ribs of celery
• 2 red onions
• 1 cabbage
• 1 Tbsp. olive oil
• 2 cloves garlic, finely sliced
• 1 heaped Tbsp. chopped fresh rosemary
• 3 cups ham, chicken, or vegetable stock
• 3 good handfuls of fresh basil, torn
• 6 oz spaghetti (15-ounce can of chickpeas a la Kelly Ripa)
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• Parmesan cheese, grated

Directions

1. Score the tomatoes and place briefly in boiling water. Then skin, seed and roughly dice.
2. Peel or scrape the carrots, quarter lengthwise and chop.
3. Remove the outer leaves of the leeks, quarter lengthwise, wash well and chop.
4. Peel the celery with peeler to remove the stringy bits, then cut in half lengthwise and chop.
5. Peel and chop the onions.
6. When you are chopping all these vegetables, try to make them more or less the same size.
7. Wash and roughly chop the cabbage.
8. Put the olive oil into a warmed thick-bottomed pan and cook the carrots, leeks, celery, onion, garlic and rosemary over medium heat until just tender (about 15 minutes).
9. Add the chopped tomatoes and cook for 1-2 minutes.
10. Add the stock, bring to the boil and simmer for 15 minutes, skimming if necessary.
11. Add the cabbage, cover the pan and simmer for 10 minutes, then add the basil and the pasta (or chickpeas), which will absorb the flavors of the soup.
12. Simmer for a further 5 minutes or more.
13. Taste and season.
14. The soup should be quite thick, full in flavor, and the cabbage shouldn’t be overcooked–you want to retain its deep color. 
15. Serve with some good peppery extra-virgin olive oil and fresh Parmesan.

Kelly Ripa is Ripped

“It wasn’t easy (exercising 5 days a week), in fact, I almost gave up in the beginning. But after a couple of weeks someone told me how great my arms looked!  I’m so vain, that’s all it took.  I was hooked.”

Kelly Ripa has two kids, she’s up at 6 a.m., does Live With Kelly at 9 a.m., hits the gym for about an hour and a half, and then spends the afternoon with her children.  Oh yeah, she’s just shy of 40 and didn’t start until her 30′s.

Kelly, who is not big on breakfast, begins her day with coffee at home and then a cup of Starbucks regular coffee with half and half during the show.  Her first meal of the day is at 10 a.m. “usually a salad and a small turkey sandwich or a BLT (with turkey bacon) on whole-wheat bread.” Her afternoon snack is a handful of almonds and a pear.  For dinner she eats salads and fresh veggies with smaller servings of fish or steak.

Even though Kelly can’t cook, she’s mastered Jamie Oliver‘s minestrone soup, instead of pasta, she uses chickpeas for extra protein.

Kelly mixes up her routine between SoulCycle and Physique 57 group classes, and also Tracy Anderson‘s Method.  She likes to run, between 3 and 5 miles and or working out with her personal trainer.

Kelly’s Personal trainer: Keith Byard

“Because she’s so busy she needed a plan that would quickly work all her muscles from head to toe.” Keith Byard explains.

Byard develops exercises that allow her to focus on both her strengths and weaknesses “A workout strategy that applies to everyone. Pair this 25 minute routine with 20 minutes of cardio five days a week and, like Kelly, you’ll be savoring your new-found strength and body confidence in no time.”

Kelly’s 7 Fave Moves (25 minute routine)

1. Squat and rotational row; works butt, legs, back, and biceps
2. Rotational lunge; works legs and core
3. One-legged hip lift; works hamstrings, butt, and abs
4. Sit-up to stand; works abs and legs
5. Push-up with rotation; works abs, arms, upper back, and chest
6. Inchworm and push-up; works chest, arms, and core
7. 20 minute cardio: alternate jumping rope with 30 seconds of jumping jacks