Low Sodium Vegan Italian Minestrone

Total time1 hr

Prep time20 min

Cook time40 min

Vegetable broth simmers with crushed tomatoes, tender cannellini beans, and a rainbow of onion, carrot, celery, zucchini, and green beans in this hearty, cozy soup. Dried oregano, thyme, and a pinch of red pepper flakes build warm, savory depth, while ditalini pasta and wilted kale add heartiness in every spoonful. It's the kind of one-pot dinner that gets better the longer it simmers, letting the vegetables melt into a rich, tomatoey broth. Torn basil and a scoop of crusty bread on the side make it feel like a proper Italian kitchen classic. This version is a smart pick for anyone watching their sodium intake, since you're fully in control of how it's seasoned from start to finish. It's a comforting, vegetable-packed bowl that works beautifully for a low added salt table.

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Ingredients

6 servings

3 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, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
6 cups vegetable 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
2 cups kale, stems removed and leaves roughly chopped
1 cup ditalini pasta
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes (optional)
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh basil, torn, for serving (optional)
vegan parmesan, for serving (optional)
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 7–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for 2 minutes until the paste darkens slightly.

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