Minestrone Soup Zero Points No Pasta No Beans
Experience the ultimate guilt-free comfort with this vibrant and hearty Minestrone Soup Zero Points No Pasta No Beans—a nutritious twist on the classic Italian favorite, tailored for health-conscious eaters. Packed with an array of fresh, fiber-rich vegetables like zucchini, carrots, celery, cabbage, and green beans, this soup skips the traditional pasta and beans for a lighter, low-calorie alternative. Simmered in a fragrant low-sodium vegetable broth with Italian herbs, and finished with a touch of spinach or kale, it’s a warming, wholesome dish that’s perfect for weight management or clean eating. Ready in just 45 minutes and bursting with flavor, this zero-point soup is ideal for meal prep, with six generous servings to keep you satisfied all week long. Enjoy a bowl of this delicious, zero-guilt soup as a standalone meal or pair it with a crisp side salad for an unbeatable healthy dinner option!
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Recipe Information
Ingredients
- 1 spray Olive oil spray
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Green beans, trimmed and chopped
- 2 cups Cabbage, chopped
- 1 14-ounce can Diced tomatoes (no salt added)
- 6 cups Vegetable broth (low sodium)
- 1 teaspoon Italian seasoning
- 1 tablespoon Parsley, chopped (fresh or dried)
- to taste Salt
- to taste Black pepper
- 2 cups Spinach or kale, chopped
- 1 tablespoon Lemon juice (optional)
Instructions
Spray a large pot with olive oil spray and heat over medium heat.
Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced zucchini, carrots, celery, green beans, and chopped cabbage. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the can of diced tomatoes (including the juices) and the vegetable broth. Stir to combine.
Add the Italian seasoning, parsley, and a pinch of salt and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Let the soup simmer uncovered for 20 minutes, or until the vegetables are tender.
Stir in the chopped spinach or kale during the last 5 minutes of cooking to allow it to wilt.
Taste the soup and adjust the seasoning with more salt, pepper, or a splash of lemon juice if desired.
Serve the soup hot, garnished with additional fresh parsley if preferred.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 49.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4105 mg | 87% | |
*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.
