Mediterranean Minestrone Soup
A delicious and heart-healthy Mediterranean-inspired minestrone soup packed with fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 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 small pasta (gluten-free if needed)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onion 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, pasta, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 8 |
| Carbs (g) | 40 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |