A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day—something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.
vegetable weight loss soup
Vegetable Weight-Loss Soup
Ingredient
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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2 medium carrots, chopped
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2 stalks celery, chopped
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12 ounces fresh green beans, cut into 1/2-inch pieces
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2 cloves garlic, minced
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8 cups no-salt-added chicken broth or low-sodium vegetable broth
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2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed
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4 cups chopped kale
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2 medium zucchini, chopped
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4 Roma tomatoes, seeded and chopped
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2 teaspoons red-wine vinegar
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¾ teaspoon salt
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½ teaspoon ground pepper
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8 teaspoons prepared pesto
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.
- Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
- Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
- Top each serving of soup with 1 teaspoon pesto.