Vegetable Weight-Loss Soup

Name: Vegetable Weight-Loss Soup
Total time: 1 h
Ingredients: 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 1/2-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

Rating: 4.39 stars

23 Ratings
21 Reviews

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.

Hilary Meyer

Source: EatingWell.com, November 2017

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Recipe Summary

active:

45 mins

total:

1 hr

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

High Fiber

Dairy-Free

Diabetic Appropriate

Egg Free

Gluten-Free

Low Sodium

High Blood Pressure

Soy-Free

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 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.

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Step 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 Facts

Serving Size: 1 3/4 cups each

Per Serving:

225 calories; protein 12.7g; carbohydrates 27.8g; dietary fiber 7.6g; sugars 5.3g; fat 8.4g; saturated fat 1.4g; vitamin a iu 4134.1IU; vitamin c 30.3mg; folate 52.3mcg; calcium 106.4mg; iron 3.1mg; magnesium 88.6mg; potassium 865.8mg; sodium 406mg; thiamin 0.7mg.

Exchanges:

2 vegetable, 1 fat, 1 lean-fat protein, 1 starch

Reviews (21)

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23 Ratings

5 star values: 15
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

chriley

03/07/2019

This is an amazing soup. I think most soups are loaded with sodium this is not. Why I love it. I like the option of adding A bit of pesto makes it best! Read More

gdcasa34@cox.net

01/08/2018

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. Read More

JuniperBerries

03/07/2018

I absolutely LOVE this soup! I keep forgetting to top it with the pesto I got... but y'know... It doesn't even need it! The only thing I replaced in this recipe was I swapped the kale for some spinach! Absolutely fantastic and I will more than likely be getting the stuff for another pot this upcoming week or the next!! Read More

trish_moreno

03/04/2019

Souper good! Everyone loved it! Read More

scottangela7@sbcglobal.net

03/22/2018

I love this soup. I am eating the leftovers for lunch today. I make this about every other week just to have in the fridge through the winter so I can warm up a bowl to have alongside pizza or sandwiches instead of a salad. I have kept it at least a week in the fridge and it is still good. The only change I make is that I don't use the kale. I am not a fan of kale so either I use spinach or I just omit it. Thank you for the great recipe. So easy..... Read More

Barbie

01/04/2018

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! Read More

Carmine Benedetti

12/27/2018

loved it!! added Fresh grown Datil peppers and ground cayenne!! will make again maybe add another type of bean to add protein! Read More

Dezrah

01/31/2018

This is a simple solid vegetable soup recipe. The pesto definitely kicked it up a notch. This made a lot of leftovers but they've kept really well over the past few days. Read More

buttons

01/06/2019

First time making it. It was good however I agree with others that there is not much flavor. I used spinach instead of kale because I do not like it. Added shredded Italian cheese on top. Also I used a drained can of tomatoes Read More

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (21)

All Reviews for Vegetable Weight-Loss Soup

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Vegetable Weight-Loss Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (21)

All Reviews for Vegetable Weight-Loss Soup