Italian-Inspired Vegetable Soup for Lowering Cholesterol
A delicious and heart-healthy Italian-inspired vegetable soup designed to support a diet aimed at lowering high cholesterol. Packed with soluble fiber, plant-based proteins, and healthy fats.
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 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup cooked quinoa
- Fresh basil leaves 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 are slightly softened.
Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add cooked quinoa to the soup and simmer for another 5 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 6 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |