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Vegetable Weight-Loss Soup

  • 45 m
  • 1 h
Hilary Meyer
“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


  • 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.
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