No Fat Minestrone Soup
Warm up with a hearty, guilt-free bowl of No Fat Minestrone Soup—a vibrant medley of fresh vegetables and bold Italian flavors without a drop of added fat. Packed with nutrient-rich ingredients like zucchini, shredded cabbage, and cannellini beans, this recipe transforms simple pantry staples into a wholesome, flavor-packed feast. A fragrant blend of basil, oregano, and a hint of garlic infuses every spoonful, while the low-sodium vegetable broth keeps it light and healthy. Perfect for meal prep or a family dinner, this vegan and dairy-free soup is ready in just under an hour and makes six servings of pure comfort. Garnish with fresh parsley and enjoy on its own or paired with crusty bread for an irresistibly satisfying, nutritious meal that fits both weight-loss goals and flavorful cravings.
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Recipe Information
Ingredients
- 1 medium (chopped) Onion
- 2 medium (diced) Carrot
- 2 (diced) Celery stalks
- 3 cloves (minced) Garlic
- 1 medium (diced) Zucchini
- 1 cup (trimmed and cut into 1-inch pieces) Green beans
- 1 can (14.5 ounces) Diced tomatoes
- 6 cups Low-sodium vegetable broth
- 2 cups (thinly shredded) Cabbage
- 1 cup (rinsed and drained) Cooked or canned cannellini beans
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 0.5 teaspoon (to taste) Pepper
- (optional, to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, heat 1/4 cup of water over medium heat to prevent sticking. Add the chopped onion, carrot, celery, and garlic.
Sauté the vegetables in the water, stirring occasionally, for 5–7 minutes, or until the onion is translucent and the vegetables begin to soften.
Add the diced zucchini, green beans, and shredded cabbage to the pot. Stir well to combine the vegetables.
Stir in the can of diced tomatoes, followed by the vegetable broth.
Add the basil, oregano, bay leaf, salt (if using), and pepper to the soup. Stir everything together and bring the mixture to a boil.
Once the soup is boiling, reduce the heat to low and cover the pot. Simmer gently for 30 minutes, stirring occasionally, to allow the flavors to meld and the vegetables to cook tender.
Remove the bay leaf and stir in the cooked cannellini beans. Let the soup simmer for another 5 minutes to warm the beans through.
Taste the soup and adjust the seasonings if needed with more salt and pepper.
Serve the soup hot, garnished with freshly chopped parsley. Enjoy your no-fat minestrone soup with a side of crusty bread or on its own for a wholesome, guilt-free meal.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6865 mg | 298% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 61.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5735 mg | 122% | |
*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.
