Vegetable Weight-Loss Soup

Vegetable Weight-Loss Soup

5 Reviews
From: EatingWell.com, November 2017

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 1¾ cups each
  • 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)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 fat, 1 lean-fat protein, 1 starch

Reviews 5

January 15, 2018
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By: Jan
I have made this soup twice. Both times I sprinkled parmesan cheese over the soup before serving instead of pesto. When I made it with chicken stock vs. chicken broth, it was more flavorful. You have to be in a chopping mood to make this, but it is well worth it. I tried frozen green beans but was not as satisfied with the results as when I used fresh beans.
January 08, 2018
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By: gdcasa34
Great simple vegetable soup with simple but good flavor. Great without the pesto but even better with it added.Tons of veggies, which is what I was looking for. Will keep this recipe on file and make again.
January 04, 2018
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By: Barbie
This was easy and most delicious. I was hesitant to add the pesto, tasted the finished soup and realized that's just what it needed to finish it off. I might simply add the pesto to the rest of the pot because it's that good with it!
December 17, 2017
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By: woubre
Used cubed sweet potatoes instead of beans due to legume intolerance. Also used Trader Joe’s turkey bone broth - Absolutely excellent,
December 08, 2017
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By: npjp
this is delicious,,,while I haven't added the pesto, the flavor is awesome!
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