Giada De Laurentiis Reveals Her Secret to Staying Slim

11/11/2013 at 10:35 AM ET

Giada De Laurentiis Turkey Soup Thanksgiving

She’s got a gorgeous figure, great complexion and loads of energy, yet she eats all day. What’s the Everyday Italian and Giada at Home star’s secret?

“I eat a little bit of everything and not a lot of anything,” explains the Food Network chef, who says her weight is the number one thing her fans ask about.

One of the stay-trim tricks that she reveals in her new book, Giada’s Feel Good Food: My Healthy Recipes and Secrets: When she orders an entrée in a restaurant, she asks for half of the portion on her plate and the remainder in a take-home container.

“Everything in moderation,” she says. “I know that’s really hard for people to understand, but I grew up in an Italian family where we didn’t overdo anything. We ate pasta, yes, but not a lot of it. Pasta doesn’t make you fat. How much pasta you eat makes you fat.”

De Laurentiis also ‘fesses up plenty of non-pasta indulgences, including a hearty turkey soup made with Thanksgiving leftovers. “I absolutely love it,” she says. “It just makes me happy and is one of those dishes I crave when it is cool outside.” Kale, brown rice and olive oil make this a filling, guilt-free bowl.

Want to try it yourself?

Turkey, Kale, and Brown Rice Soup
Serves 4

2 tbsp. extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
8 oz. ground white turkey meat, broken into small chunks
1 tbsp. herbes de Provence
5 cups low-sodium chicken broth
1 (15-oz.) can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch (4 packed cups) kale, center ribs removed, leaves coarsely chopped
½ tsp. freshly ground black pepper
1 tsp. salt, divided
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup grated Parmesan cheese

1. In a large pot over medium-high heat, heat oil, then add shallots, carrots and bell pepper. Stir frequently until vegetables begin to brown and soften slightly, 8-10 minutes.

2. Add turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add herbes de Provence and stir for 1 minute.

3. Add broth, diced tomatoes and cooked rice, and bring to a boil. Stir in kale, then season with black pepper and ¼ tsp. salt.

4. Reduce the heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Season with the remaining ¼ tsp. salt.

5. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan cheese.

In 1 serving: 361 calories, 12g fat, 627mg sodium, 39g carbs, 6g fiber, 10g sugars, 24g protein 

—Nancy Mattia

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Showing 6 comments

Kathie on

I have absolutely no respect for her….she films her cooking segments with low cut tops, her breasts hanging out and her hair falling in her face. Not a professional cook image!

Donna on

Oh, please Katie lighten up. If you do not like her,do not watch her show, but do not be rude. My Mother always said, “if you can’t say anythin nice about a person, keep your mouth shut”. I think she is charming and I love her presentations, and if you think this comment is coming from someone young…WRONG, I’M AN OLD FART. 😇😁

Anna on

This soup was absolutely delicious. Didn’t change a thing in the recipe and it was super easy.

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