If you're looking for a genuinely heart-healthy minestrone soup, you've found it. Unlike many store-bought soups that can be high in salt, this easy, low-sodium recipe is specifically designed to support your wellness goals, from managing blood pressure to lowering cholesterol. It’s a vibrant, satisfying meal packed with fresh vegetables, high-fiber beans, and savory herbs. Better yet, it’s naturally vegan, gluten-free, and diabetic-friendly.
For more wholesome and hearty options, visit our Flavorful Heart Healthy Soups.
Yes, this version is excellent for a cholesterol-conscious diet. The high soluble fiber from the beans and vegetables actively helps to lower LDL (bad) cholesterol.
Absolutely! Simply sauté the onion, carrots, celery, and garlic first, then add all remaining ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes. We use low-sodium broth and only a tiny amount of added salt, making this soup ideal for anyone monitoring their sodium intake to manage high blood pressure.
Our homemade soup gives you complete control over the ingredients, containing significantly less sodium and no preservatives compared to most canned versions. Plus, it's packed with more fresh, whole vegetables.
Recipe yields 8 servings
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.
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.
Slow Cooker Instructions: Heat the olive oil in a skillet over medium heat. Sauté the onion, carrots, celery, and garlic until softened (about 5 minutes). Transfer this mixture to your slow cooker. Add all remaining ingredients, stir to combine, and cook on low for 6-8 hours or on high for 3-4 hours.
To make this soup a heartier meal, consider adding a can of drained chickpeas or cooked shredded chicken or ground turkey during the last 10 minutes of simmering.
Feel free to swap in other vegetables you have on hand. Kale, zucchini, or green beans would all be delicious additions.
If you don't have cannellini beans, kidney beans or Great Northern beans are excellent substitutes.