Best 2 Low Fat Minestrone Soup Recipes

**Minestrone Soup: A Hearty and Healthy Italian Classic**

Minestrone soup is a hearty and flavorful Italian soup made with a variety of vegetables, beans, and pasta. It is a versatile dish that can be made with a variety of ingredients, making it a great option for using up leftover vegetables. This low-fat version uses vegetable broth instead of meat broth.

**Classic Minestrone Soup**

This classic minestrone soup recipe features a variety of vegetables, including carrots, celery, onion, garlic, zucchini, green beans, and tomatoes. Cannellini beans and small pasta add heartiness to the soup, while fresh basil and Parmesan cheese provide a pop of flavor.

**Tuscan Minestrone Soup Recipe**

This Tuscan-inspired minestrone soup is made with kale, cannellini beans, and ditalini pasta. It is flavored with garlic, onion, and rosemary.

**Minestrone Soup with Pesto**

This minestrone soup is made with a variety of vegetables, including carrots, celery, onion, garlic, zucchini, green beans, and tomatoes. It is topped with a flavorful pesto sauce made with basil, olive oil, Parmesan cheese, and pine nuts.

**Slow Cooker Minestrone Soup**

This slow cooker minestrone soup is a great option for a busy weeknight meal. Simply add all of the ingredients to the slow cooker in the morning, and dinner will be ready when you get home.

**Instant Pot Minestrone Soup**

This Instant Pot minestrone soup is another great option for a quick and easy meal. The soup can be made in just 30 minutes using the Instant Pot.

Check out the recipes below so you can choose the best recipe for yourself!

LOW FAT MINESTRONE SOUP

Low Fat Minestrone Soup image

Make and share this Low Fat Minestrone Soup recipe from Food.com.

Provided by Millereg

Categories Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 tablespoon oil
2 cups bottled water
2 -3 low-sodium beef bouillon cubes
1 (14 1/2 ounce) can no-salt-added whole tomatoes (for cooking)
1 cup large pasta shells
1 tablespoon parsley flakes
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes (optional)
1 (24 ounce) bag frozen mixed vegetables
2 (15 1/2 ounce) cans no-salt-added kidney beans, drained

Steps:

Sauté onion, celery and garlic in oil in large pot or Dutch oven.
Add water and bouillon cubes and bring to a boil to dissolve cubes.
Drain tomatoes and add liquid to pot.
Chop tomatoes and add with pasta shells.
Cook for 10 minutes, stirring frequently.
Add seasonings (and feel free to adjust seasonings to taste), vegetables and beans.
Simmer 15 minutes to heat through.

LOW-FAT MINESTRONE SOUP

Low-Fat Minestrone Soup image

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

Provided by Weejee

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1/2 cup onion (about 1 med)
3 cups chopped green cabbage (about 1/2 medium head)
2 cups chopped zucchini (about 2 small)
1 cup slice carrot (about 2 medium)
1 cup chopped celery (about 2 medium stalks)
4 cups vegetable broth (I"ve used vegetable broth cubes or canned broth)
4 cups tomato juice (I use a whole large can)
1 cup dry red wine
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (28 ounce) can whole tomatoes, undrained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
grated parmesan cheese, if desired

Steps:

Heat oil in 8 qt dutch oven over medium heat.
Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese, break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Serve with grated parmesan cheese.
Freezes well.
Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
Enjoy!

Tips:

Use fresh vegetables. Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables.
Don't overcook the vegetables. Overcooked vegetables will lose their flavor and texture.
Add the pasta or rice at the end of cooking. This will prevent the pasta or rice from becoming overcooked.
Season the soup to taste. Add salt, pepper, and other seasonings to taste.
Serve the soup with a side of grated Parmesan cheese or crusty bread. This will add extra flavor and texture to the soup.

Conclusion:

This low-fat minestrone soup is a delicious and healthy meal that can be enjoyed by people of all ages. It is packed with fresh vegetables and is a good source of fiber, vitamins, and minerals. The soup is also low in calories and fat, making it a great choice for those who are watching their weight. So next time you are looking for a healthy and satisfying meal, give this low-fat minestrone soup a try.

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