Ingredients for Low Fat Minestrone Soup
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Bottled Water
- Low Sodium Beef Bouillon Cubes
- No Salt Added Whole Tomatoes
- 1 cup small pasta shells
- Parsley Flakes
- Basil
- Oregano
- Pepper
- Crushed Red Pepper Flakes
- Frozen Mixed Vegetables
- No Salt Added Kidney Beans
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How to Make Low Fat Minestrone Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and celery and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Pour in water and add vegetable bouillon cubes. Bring to a boil, stirring until cubes are dissolved.
- Stir in crushed tomatoes (reserve the tomato liquid from the can, add it now).
- Add pasta shells and bring to a simmer. Cook for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Add carrots, zucchini, and green beans. Season with oregano, basil, salt, and pepper.
- Stir in cannellini beans. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
1g
Carbs
8g