Low Fat Minestrone
Warm up your table with the comforting and nutritious flavors of Low Fat Minestrone, a hearty vegetable-packed soup that's perfect for healthy eating. This recipe features a medley of vibrant ingredients like zucchini, carrots, green beans, and baby spinach, simmered in a fragrant broth infused with dried oregano, basil, and thyme. Cannellini beans add a protein boost, while optional whole-grain pasta makes it even more filling. Made with low-sodium vegetable broth and just a touch of olive oil, it's the ultimate guilt-free comfort food. Ready in under an hour, this low-fat, vegetarian minestrone is a one-pot meal that's as easy to prepare as it is delicious. Serve with a sprinkle of parmesan cheese for a savory finishing touch, or enjoy it dairy-free—the choice is yours!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14 ounces canned diced tomatoes (no salt added)
- 4 cups low-sodium vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 2 cups baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup small whole-grain pasta (optional)
- 2 tablespoons parmesan cheese, grated (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and green beans to the pot. Stir to combine and cook for 3 more minutes.
Pour in the canned diced tomatoes and low-sodium vegetable broth. Stir in the dried oregano, basil, thyme, sea salt, and black pepper.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
If adding pasta, stir it into the soup at this stage and cook according to the package instructions until tender.
Add the cannellini beans and baby spinach leaves, and simmer for an additional 5 minutes until the spinach is wilted and the beans are heated through.
Taste and adjust seasoning if needed.
Serve hot, optionally garnished with a sprinkle of grated parmesan cheese. Enjoy!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 745 mg | 16% | |
*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.
