Lower Sodium Minestrone Recipes

HEALTHY VEGGIE MINESTRONE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
• Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

MINESTRONE

Steps:

• In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

LOW-SODIUM V8 MINESTRONE

Steps:

• Pour V8 juice, water, spices, and soy sauce (if you're not watching your sodium intake too closely) into a 2.5 quart crockpot.
• Chop the onion, garlic, zucchini, carrots, celery, green beans, and potato; add to the crockpot.
• Cook on low for 8-10 hours.
• Before serving, stir in baby spinach and heat until wilted.
• Ladle into individual serving bowls (I prefer this soup in oversized cappuccino mugs) and serve with fresh salad and/or warm whole wheat rolls for a healthy and hearty meal.

MINESTRONE

Steps:

• 1. Heat oil in a large pot over medium-high heat. Add pancetta and cook, stirring, until slightly crisp and fat has rendered, about 1 minute. Reduce heat to medium, add onion, carrots, celery, and garlic. Cover and cook, stirring occasionally, until vegetables soften, about 15 minutes. Add zucchini, cover, and cook, stirring occasionally, for 3 minutes. Add cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in tomatoes and broth; bring to a boil. Stir in pasta, lower heat to a simmer, and cook until pasta is tender, about 10 minutes.
• 2. In a small bowl, mash half beans with a fork. Add mashed and whole beans to soup and cook, stirring, about 3 minutes. Remove soup from heat and stir in herbs and cheese. Season with salt and pepper, to taste. Divide among warm soup bowls and sprinkle with Parmesan. Serve immediately with more cheese at table.

HEARTY VEGETARIAN MINESTRONE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.