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. Source: EatingWell.com, November 2017

Hilary Meyer



  • 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.

Nutrition Facts

225 calories; 8.4 g total fat; 1.4 g saturated fat; 406 mg sodium. 866 mg potassium; 27.8 g carbohydrates; 7.6 g fiber; 5 g sugar; 12.7 g protein; 4134 IU vitamin a iu; 30 mg vitamin c; 52 mcg folate; 106 mg calcium; 3 mg iron; 89 mg magnesium; 1 mg thiamin;

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  • 5 star values: 15
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  • 1 star values: 1