Minestrone-Style Vegetable Soup
This Italian-inspired vegetable soup is packed with beans, pasta, and greens in a bright, herby tomato broth.
Sodium note
Made with no-salt-added broth, tomatoes, and beans; Parmesan rind adds savoriness in moderation.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 6 cups no-salt-added vegetable broth
- 1 can (15 oz) no-salt-added cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini
- 2 cups chopped fresh spinach or kale
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan, plus more for serving
Method
- 1
Heat olive oil in a large pot over medium heat and cook onion, carrots, and celery for 6 minutes, until softened.
- 2
Add garlic and oregano and cook 1 minute more.
- 3
Stir in tomatoes, broth, and beans, then bring to a boil.
- 4
Add pasta and cook 8 to 10 minutes, until al dente.
- 5
Stir in spinach and cook 2 minutes, until wilted, then stir in Parmesan and black pepper.
- 6
Serve hot with extra Parmesan on top.
Nutrition (estimated, per serving)
- Calories
- 220
- Protein
- 9 g
- Carbs
- 34 g
- Fat
- 6 g
- Sodium
- 80 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use gluten-free pasta or rice to make this soup gluten-free.
- Kidney beans or chickpeas can replace cannellini beans.
- Nutritional yeast can replace Parmesan for a dairy-free, still-savory finish.
Tips
- A small amount of Parmesan brings a savory punch, so a little goes a long way here.
- Fresh herbs like basil or parsley stirred in at the end add another layer of flavor.
- This soup thickens as the pasta sits, so add extra broth when reheating leftovers.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
