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.

Prep time: 15 minutes Cook time: PT30M Yields: 4 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 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