Name: Clean Eating Minestrone Soup (No Pasta)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery ribs, sliced; 4 garlic cloves, minced; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 (14.5-ounce) cans diced tomatoes; 2 (14.5-ounce) can cannellini beans, drained and rinsed; 1 ½ cups chopped green beans; 1 cup diced sweet potato, peeled and diced into ½-inch chunks; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it; 1 medium zucchini, quartered and sliced; 2 cups (lightly packed) baby spinach; 2 to 3 tablespoons fresh lemon juice; ¼ cup chopped fresh parsley; optional: grated Parmesan cheese for serving

Description

A hearty, vegetable-forward minestrone soup made without pasta, perfect for clean eating and weeknight dinners.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 (14.5-ounce) cans diced tomatoes
2 (14.5-ounce) can cannellini beans, drained and rinsed
1 ½ cups chopped green beans
1 cup diced sweet potato, peeled and diced into ½-inch chunks
2 bay leaves
6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it
1 medium zucchini, quartered and sliced
2 cups (lightly packed) baby spinach
2 to 3 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
optional: grated Parmesan cheese for serving

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened.
Add the garlic, Italian seasoning, salt, and pepper, then saute another 30 seconds.
Add the tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and broth. Stir together and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
Add the zucchini and baby spinach, stir, and cook about 5 to 7 minutes longer.
Turn off the heat and stir in the lemon juice and parsley.
Ladle the minestrone into bowls and garnish with freshly grated parmesan, if you’d like.

Notes

Store cooled soup in an airtight container in the fridge for up to 5 days.
Freeze portions in freezer-safe containers for up to 3 months.
Swap sweet potato for butternut squash or spinach for kale based on seasonal availability.

Prep Time: 15 min
Cook Time: 35 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 306
Sugar: 11
Sodium: 1181
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 55
Fiber: 17
Protein: 17
Cholesterol: 0

Keywords: Clean Eating Minestrone Soup, Minestrone soup without pasta, Healthy vegetable soup, Low carb minestrone, Clean eating soup recipe, Weeknight Dinner Ideas, Simple Dinner Ideas, Easy Healthy Dinner