A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories—plus it’s an easy way to boost your vegetable servings for the day. Top with a dollop of pesto before devouring this delicious skinny vegetable soup.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 12 ounces fresh green beans, cut into ½-inch pieces
- 2 cloves garlic, minced
- 8 cups no-salt-added chicken broth or low-sodium vegetable broth
- 2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed
- 4 cups chopped kale
- 2 medium zucchini, chopped
- 4 Roma tomatoes, seeded and chopped
- 2 teaspoons red-wine vinegar
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 8 teaspoons prepared pesto
- Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
- Add white beans, kale, zucchini, tomatoes, vinegar, salt, and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes. Top each serving of soup with 1 teaspoon pesto.
Serving size: 1¾ cups each; Carbohydrate Servings: 2
Per serving: 225 calories; 8 g fat(1 g sat); 8 g fiber; 28 g carbohydrates; 13 g protein; 52 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 4,134 IU vitamin A; 30 mg vitamin C; 106 mg calcium; 3 mg iron; 406 mg sodium; 866 mg potassium
Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (50% dv)
Source: Hilary Meyer, EatingWell Recipe Contributor