My healthy minestrone soup has been in regular rotation at my house for years. I originally got a version of this recipe at a Weight Watcher’s Meeting. It was Zero Points in WW lingo, so learning to love it would be good for my weight loss journey. I loved it so much, that whether or not I’m watching what I’m eating, I still make this all the time. It is such a great way to get in a ton of veggies and when I add beans and some Parmesan cheese, I also get in some protein. I’ve served this to company and they’ve loved it too.
I make this in big batches. It freezes well and lasts for a week in the refrigerator. If I’m really hungry or want to make this heartier, I will add some cooked whole-wheat orzo or brown rice. I often have this as a meal with a salad and/or a couple of whole-wheat crackers. Feel free to use any stock you have on hand. Chicken and vegetable stock work just as well (so do other types of canned beans). Have a big bowl and get those veggies in!
To get started with this soup, spray a dutch oven with cooking spray. Add a tablespoon of olive oil and add the onion, celery and carrots. Saute until soft. About 3-5 minutes. Add the chopped garlic and stir for about one minute.
Add the green bean, can of tomatoes, beans and stock. Then, add the oregano, basil, salt and peppers. Stir everything together until it begins to simmer. I should note that you can use any veggies you have on hand including left over veggies. I had some corn today and added that.
Add the tomato paste and one cup of water. Stir into the soup until the paste is totally incorporated into the soup. Add the chopped zucchini and squash and bring back up to a simmer. Add the spinach and stir until just wilted and everything is heated through. Taste and adjust seasoning. Add more salt, pepper, basil and/or oregano to taste.
To serve, ladle into soup bowls and top with Parmesan cheese. If you like this soup recipe, be sure to try some of my other healthy soup options.
Healthy Minestrone Soup
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive Oil
- 1 Chopped onion
- 3 Chopped garlic cloves
- 2 Chopped celery stalks
- 1 12 Oz. Bag of frozen sliced carrots
- 1 12 Oz. Bag of frozen green beans
- 1 15 Oz. Can of petite chopped tomatoes
- 2 Tbsp. Oregano
- 2 Tbsp. Basil
- 1 Tsp. Salt
- ½ Tsp. Red pepper flakes
- 1 Tsp. Black pepper
- 1 6 Oz. Can of tomato paste
- 1 Cup of water
- 2 32 Oz. Cartons of beef stock
- 1 Chopped zucchini
- 2 Chopped yellow squash
- 3 Large handfuls of baby spinach
- 1 15 Oz. Can of kidney beans, rinsed and drained
- Shaved Parmesan Cheese to finish
Instructions
- Spray pot with Pam. Add olive oil. Sautee onion, celery and carrots in olive oil until soft. Add garlic and stir one minute.
- Add green beans, can of tomatoes, beans and stock. Add oregano, basil, salt and peppers. Heat until simmering.
- Add Tomato paste and one cup of water. Stir until the tomato paste is incorporated.
- Add the chopped zucchini and squash and bring to a simmer.
- Add spinach and stir until wilted and everything is heated through. Taste and adjust seasoning (add more salt, pepper, basil or oregano to taste)
- Serve topped with shaved Parmesan.
