Heart-Healthy Hearty Macaroni Soup
Warm, wholesome, and irresistibly nutritious, Heart-Healthy Hearty Macaroni Soup is the ultimate comfort dish that doesn’t compromise your well-being. Packed with vibrant vegetables like carrots, celery, spinach, and green beans, paired with protein-rich cannellini beans and hearty whole wheat macaroni, this soup is brimming with fiber, vitamins, and plant-based goodness. A blend of aromatic herbs—thyme, oregano, and parsley—infuses every spoonful with deep, savory flavors, while a splash of lemon juice adds a refreshing finish. Prepared with low-sodium vegetable broth and no-salt-added tomatoes, this light and heart-friendly recipe is perfect for weeknight dinners or meal prepping. Easy to make in under an hour and yielding six generous servings, it's a feel-good bowl everyone will love.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium vegetable broth
- 1 15 oz can diced tomatoes (no added salt), with juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup whole wheat macaroni
- 1 cup frozen green beans
- 2 cups fresh spinach, chopped
- 1 15 oz can canned cannellini beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for about 3 minutes, until the onion starts to soften.
Add the diced carrots and celery. Continue sautéing for another 5 minutes, stirring occasionally.
Pour in the low-sodium vegetable broth and the can of diced tomatoes with its juice.
Stir in the bay leaf, dried thyme, and dried oregano. Bring to a boil.
Once boiling, reduce the heat to a simmer and let it cook for 10 minutes.
Add the whole wheat macaroni to the pot. Continue to simmer for 8 minutes, or until the macaroni is almost tender.
Stir in the frozen green beans, fresh spinach, and cannellini beans. Cook for another 5 minutes, until the spinach wilts and everything is heated through.
Remove the bay leaf from the pot.
Add the lemon juice, chopped fresh parsley, salt, and freshly ground black pepper. Stir well to combine.
Taste and adjust seasoning if needed. Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 39.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5616 mg | 119% | |
*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.
