Low Sodium Easy Minestrone

Total time50 min

Prep time15 min

Cook time35 min

This hearty pot of vegetable soup builds its flavor the slow way, with onion, carrots, and celery softened until sweet, then deepened with garlic and tomato paste before diced tomatoes and broth turn everything into a rich, simmering base. Cannellini beans, zucchini, and green beans add substance and color, while a scoop of ditalini pasta cooked right in the pot soaks up every bit of that savory broth. Dried oregano and basil bring warmth and depth, and a handful of baby spinach stirred in at the end wilts into silky ribbons throughout the bowl. It's the kind of soup that tastes like it simmered all day, with a texture that's brothy but substantial, perfect for ladling over crusty bread. Since you're in full control of every seasoning that goes into the pot, this version comes together easily for anyone watching their sodium intake. It's a comforting, vegetable-packed classic that fits right into a low-sodium routine without sacrificing flavor.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
1 medium zucchini, diced
2 cups green beans, trimmed and cut into 1-inch pieces
1 tsp dried oregano
1 tsp dried basil
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 cup ditalini pasta, uncooked
2 cups baby spinach
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.

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