Heart Healthy Minestrone Soup Recipe
It's hard to beat a bowl of minestrone soup for a satisfying, gluten-free meal. Dive into a heart-healthy vegetable soup loaded with chopped carrots, garlic, herbs and soft cannellini beans.
Ingredients
Recipe yields 8 servings
1 Tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 Tbsp tomato paste
1 bay leaf
1 lb Swiss chard, stems removed and leaves coarsely chopped
1 large potato, peeled and cubed
4 fresh tomatoes, diced or 1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (gluten free if needed)
1 can (15 oz) cannellini beans, rinsed and drained
1/8 tsp salt
2 Tbsp chopped fresh parsley
1/8 tsp dried oregano
1/4 tsp chopped fresh thyme
1 Tbsp red wine vinegar
Black pepper to taste
Helpful how to videos
Directions
Step 1
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery and garlic. Sauté until the onion is softened, about 5 minutes. Add the tomato paste and bay leaf and stir. Add the Swiss chard and potato and sauté for 2 minutes. Add the diced tomatoes. Simmer for about 10 to 15 minutes.
Step 2
Add the vegetable broth. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the beans, salt, parsley, oregano, thyme and red wine vinegar. Simmer until the beans are heated through and the soup is thick. Remove the bay leaf. Season with black pepper to taste.
Time: 60 minutes
Servings: 8
Calories: 134
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:134
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:290mg
total carb:25g
fibers:4g
proteins:5g
Thank you!