Low Fat Hearty Vegetable Pasta Soup
Warm up with this comforting and nutritious Low Fat Hearty Vegetable Pasta Soup, a wholesome meal brimming with vibrant flavors and hearty textures. Featuring nutrient-packed vegetables like zucchini, carrots, and green beans, plus tender whole wheat pasta, this recipe is perfect for those craving a filling yet low-fat option. A medley of aromatic Italian herbs, garlic, and a touch of fresh parsley ensures every spoonful is bursting with flavor. Ready in under an hour and packed with fiber, this soup is ideal for healthy weeknight dinners or meal prep. Serve it as a satisfying standalone dish or pair it with crusty whole-grain bread for a cozy, complete meal. Perfect for those seeking "healthy vegetable soup," "low-fat pasta recipes," and "easy vegan one-pot meals."
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 2 medium carrots
- 3 celery stalks
- 3 garlic cloves
- 1 medium zucchini
- 1 cup green beans
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried Italian herbs
- 1 bay leaf
- 1 cup whole wheat pasta
- 2 cups spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup fresh parsley
Instructions
Chop the large onion, medium carrots, and celery stalks into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Cut the medium zucchini into quarters lengthwise, then slice into chunks. Trim and cut the green beans into 1-inch pieces.
Add the zucchini, green beans, canned diced tomatoes (with juice), and vegetable broth to the pot.
Stir in the dried Italian herbs and the bay leaf.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes.
Add the whole wheat pasta to the pot and cook for another 10-12 minutes until the pasta is tender.
Stir in the spinach leaves and cook for an additional 2 minutes until wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Garnish individual bowls with finely chopped fresh parsley.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7397 mg | 322% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 71.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6006 mg | 128% | |
*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.
