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Low-Sodium Minestrone Soup with Fresh Vegetables is a hearty and nutritious dish that’s perfect for any time of the year. Packed with vibrant vegetables and flavorful herbs, this soup is not only delicious but also a great way to incorporate more fresh produce into your diet. The low-sodium aspect makes it a heart-healthy choice for those looking to reduce their salt intake without sacrificing taste. Whether you’re enjoying it on a chilly day or as a light meal, this minestrone soup is sure to satisfy your cravings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes, no salt added
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add Remaining Vegetables
Add the carrots, celery, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Incorporate Broth and Tomatoes
Stir in the diced tomatoes (with their juices) and the low-sodium vegetable broth. Bring the mixture to a boil.
Step 4: Add Beans and Herbs
Once boiling, add the kidney beans, dried oregano, dried basil, and bay leaf. Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld.
Step 5: Cook the Pasta
In the last 5 minutes of cooking, add the small pasta to the soup. Stir occasionally and cook until the pasta is al dente. Season with salt and pepper to taste.
Step 6: Serve and Enjoy
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your delicious Low-Sodium Minestrone Soup with Fresh Vegetables!
FAQs
Can I make this minestrone soup vegan?
Yes, this recipe is naturally vegan as it does not include any animal products. Just ensure that the vegetable broth you use is vegan-friendly.
How can I store leftover minestrone soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just be sure to leave out the pasta if you plan to freeze it, as it can become mushy upon reheating.
Can I add other vegetables to the soup?
Absolutely! Feel free to add any of your favorite vegetables such as spinach, kale, or bell peppers. Just adjust the cooking time accordingly to ensure everything is tender.
How can I make this soup spicier?
If you like a little heat, consider adding red pepper flakes or diced jalapeños when you sauté the vegetables. This will give your Low-Sodium Minestrone Soup a nice kick!
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