A Veggie-Packed Minestrone With Pesto Soup Recipe
Nearly 9 out of 10 Americans don’t consume enough fruits and vegetables on a daily basis, but there are simple ways to change the amount of veggies and fruits you eat without your diet lacking in deliciousness. This healthy minestrone soup recipe is a hodgepodge of veggies that will go a long way in making sure your diet is not lacking in its necessary greenery. Vary the specific vegetables depending on what’s in your fridge and what looks good in the market, but be sure to finish with a spoonful of jarred pesto, which helps tie the whole bowl together.
Nutrition: 200 calories, 5 g fat (1.5 g saturated), 490 mg sodium
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz Yukon gold or red potatoes, cubed
2 medium carrots, peeled and chopped
1 medium zucchini, chopped
8 oz green beans, ends trimmed, halved
Salt and black pepper to taste
1 can (14 oz) diced tomatoes
8 cups low-sodium chicken stock (or a mixture of stock and water)
½ tsp dried thyme
½ (14–16 oz) can white beans (aka cannellini), drained
Parmesan for grating
How to Make It
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
- Stir in the potatoes, carrots, zucchini, and green beans.
- Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables’ aromas.
- Add the tomatoes, stock, and thyme and turn the heat down to low.
- Season with salt (if still needed) and pepper to taste.
- Simmer for at least 15 minutes, and up to 45.
- Before serving, stir in the white beans and heat through.
- Serve with a dollop of pesto and bit of grated Parmesan.
Eat This Tip
The best part about minestrone is that the same basic technique can be applied to nearly any combination of vegetables. Change up this recipe depending on the season, keeping the onion, garlic, potatoes, pesto, tomatoes, and stock intact but adding one of these timely teams:
- Fall: Cubed butternut squash and halved Brussels sprouts
- Winter: Chopped Swiss chard, shredded cabbage, and chopped celery
- Spring: Start with cauliflower, then add asparagus and green peas or fava beans in the final minutes before serving
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