Fiber-Rich Minestrone Soup
A delicious and heart-healthy minestrone soup packed with fiber-rich vegetables and plant-based proteins to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups kale, chopped
- 1/2 cup whole wheat pasta
Instructions
In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add carrots, celery, zucchini, bell pepper, and green beans. Cook for 5 minutes.
Stir in kidney beans, cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add kale and whole wheat pasta. Cook for another 10 minutes until pasta is tender.
Adjust seasoning if needed. Serve hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |