Mediterranean Minestrone Soup
A heart-healthy and cholesterol-friendly version of the classic Minestrone soup, inspired by Mediterranean flavors.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and chopped
- 1 cup spinach, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
Add carrots, celery, zucchini, and bell pepper. Cook for 5 minutes until vegetables start to soften.
Stir in diced tomatoes, vegetable broth, cannellini beans, green beans, spinach, oregano, and basil. Season with salt and pepper.
Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 40 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |