Minestrone Soup

A cholesterol-free version of this classic Italian vegetable soup — brimming with fiber-rich beans, peas, and carrots.

• Prep: 15 min
• Cook: 1 hr
• Total: 1 hr 15 min
• Servings: 16
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Cholesterol
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• comfort food
• healthy
• budget-friendly
• sauté
• boil
• savory

Ingredients

• 0.25 cup olive oil
• 1 clove garlic (minced)
• 1.33 cup onion (coarsely chopped)
• 1.5 cup celery (coarsely chopped, with leaves)
• 6 ounce tomato paste (no-salt-added, canned)
• 1 tablespoon fresh parsley (chopped)
• 1 cup carrots (sliced, fresh or frozen)
• 4.75 cup cabbage (shredded)
• 1 pound tomatoes (no-salt-added, cut up)
• 15.5 ounce red kidney beans (low-sodium, drained and rinsed)
• 1.5 cup frozen peas (frozen)
• 1.5 cup fresh green beans (fresh)
• 1 dash hot sauce
• 11 cup water
• 2 cup spaghetti (finely broken, uncooked)

Instructions

1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.
6. Serve warm.

Nutrition (per serving)

• Calories: 153
• Protein: 5.2 g
• Carbohydrates: 26.5 g
• Fat: 4 g
• Fiber: 5 g
• Sodium: 191 mg
• Saturated Fat: 0.5 g
• Sugar: 4 g