Tis the season for homemade soup! Whenever I come down with a cold in the winter, all I want is a big bowl of homemade minestrone soup. This minestrone is packed with hearty vegetables, kidney beans, and a few scoops of shell pasta.

I try to avoid any type of store-bought soup or canned soup because they tend to be very high in sodium. I use low-sodium vegetable broth for this recipe, and I even add a little bit of water so it isn’t too salty. Those on a gluten-free diet are welcome to use brown rice shell pasta in place of regular pasta.

Homemade Minestrone Soup
Recipe type: Soup
Cuisine: Vegan
  • 3 cups low-sodium vegetable broth
  • ½ cup tomato sauce
  • 1 cup cooked whole grain shell pasta
  • ¼ cup white onion, diced
  • ½ cup carrots, sliced
  • ½ cup celery, sliced
  • ½ cup zucchini, chopped
  • ½ cup diced tomato
  • 1 cup kidney beans, rinsed
  • ½ cup spinach leaves, chopped
  • ½ cup water
  • Sea salt, pepper and basil, to taste
  • 1-2 tsp olive oil, for grilling
  1. In a medium pot, cook shell pasta in boiling water until soft. Strain and set aside.
  2. Melt olive oil in a large pot over medium heat. Add the onion, carrots, celery and zucchini. Cook for 5 minutes until tender, stirring occasionally.
  3. Add the tomato sauce, vegetable broth, water, diced tomatoes, beans, spinach, pasta shells, and a dash of basil, sea salt and pepper. Stir together and bring to a low boil, then simmer for 5 minutes.
  4. Taste and add more salt or other spices if desired.
Serving size: 3 cups Calories: 170 Fat: 2g Carbohydrates: 31g Sugar: 8g Sodium: 421mg Fiber: 7g Protein: 8g
Makes 3 servings.

This soup is also great paired with a side of quinoa tabbouleh salad!

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