Mediterranean Minestrone Soup

A heart-healthy and cholesterol-friendly version of the classic Minestrone soup, inspired by Mediterranean flavors.

Prep time: 20 minutes Cook time: 40 minutes Yields: 6 servings

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