Hearty, Healthy Minestrone Soup


We are not vegetarian, but we are trying to do a meatless Monday. Here is a recipe for a hearty minestrone soup that has less salt, and tons more taste than canned. It’s great with some crusty bread, and tastes even better the second day. Did I mention that it’s only 210 calories a serving!


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon dried oregano
  • ½ tsp dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (28 ounce) can no salt added crushed tomatoes
  • 3 cups low sodium chicken or vegetable broth
  • 2 cups water
  • 1 (15 ounce) can no salt added chickpeas, drained
  • 1 (15 ounce) can no salt added kidney beans, drained
  • 1 small zucchini, chopped
  • 1 cup green beans, cut into 1-inch pieces
  • 4 ounces ditalini pasta, cooked according to package directions
  • 4 cups fresh spinach
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley


1.Add the oil, onion, celery, carrots, and garlic to a multi-cooker on Sauté mode or a traditional large pot on the stove top. Stir and sauté the ingredients for 5 minutes. Stir in oregano, thyme, salt and pepper. Cook until fragrant, about 1 minute.

2.Add the tomatoes, broth, water, chickpeas, kidney beans, zucchini, and green beans. For multi-cooker: Close the lid with the vent in sealing position. Change the setting to Pressure mode. Set the timer for 5 minutes. When the multi-cooker beeps, do a quick pressure release according to manufacturer’s directions. For stovetop: bring to a boil, then reduce heat to low and simmer, stirring occasionally, 30 to 35 minutes, or until the vegetables are tender.

3.Stir in the spinach until wilted, about 1 minute; add cooked pasta. Serve topped with the Parmesan cheese and parsley. Makes about 10 servings