Low Sodium Minestrone Soup
Packed with nutritious vegetables, beans, and spices, this hearty dish is perfect for those seeking a flavorful, kidney-friendly option. Enjoy a bowl of warmth and goodness without compromising on taste or health.
Servings: 6
Ingredients
- 1 cup white onion, diced
- 2 cups celery, chopped
- 2 cups carrot, peeled and chopped
- 2 cups zucchini, chopped
- 3 each garlic cloves, minced
- 1 can garbanzo beans, drained and rinsed
- 4 cups low sodium vegetable broth
- 2 tbsp tomato paste choose tomato paste with no sodium or low sodium
- 1/2 lemon, juiced
- 1/2 cup dry whole wheat macaroni noodles
- 2 tbsp avocado oil
- 1 tsp black pepper
- 1 tsp paprika not smoked paprika
- 1/2 tsp dried rosemary
Instructions
- Heat avocado oil over medium heat in a large pot
- Add white onion and saute for several minutes
- Add celery, carrots, and garlic to pot and saute for about 5 minutes
- Add tomato paste, paprika, pepper, and rosemary and stir
- Add vegetable broth, cover with lid and bring to a boil. Once soup has come to a boil, add zucchini, give a stir, lower temp, and simmer on low for 30-40 minutes.
- Once vegetables are tender, add in garbanzo beans, lemon juice, and macaroni noodles. Cover and cook for 5-10 more minutes to allow noodles to cook.
- Serve and enjoy!
Notes
Nutrition Facts Per Serving (1.5 cups): 200 calories, 6 g protein, 31 g carbohydrates, 7.5 g fiber, 242 mg sodium, 665 mg potassium.
Additional add-ons after serving: hot sauce, Mrs. Dash, more lemon, tiny pinch of salt may be acceptable as long as you used low sodium broth and no-low sodium tomato paste (because total sodium is very low for a meal, 242 mg, there is a little wiggle room).
