Vegetable Weight-loss soup

Vegetable Weight-Loss Soup

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.



Nutrition profile
Dairy-Free
Egg Free
Soy-Free
Diabetic Appropriate
Gluten-Free
Healthy Aging
Healthy Immunity
Heart Healthy

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 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

Preparation

Ready In 1 h
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 information
Serving size: 1¾ cups each
Per serving: 225 calories; 8 g fat(1 g sat); 8 g fiber; 28 g carbohydrates; 13 g protein; 52 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 4,134 IU vitamin A; 30 mg vitamin C; 106 mg calcium; 3 mg iron; 406 mg sodium; 866 mg potassium
Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (50% dv)
Carbohydrate Servings: 2
Exchanges: 2 vegetable, 1 fat, 1 lean-fat protein, 1 starch