Low Sodium Minestrone Soup Recipe
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Jump to RecipeThis low sodium minestrone soup recipe is made with fresh vegetables, pasta, and beans in a flavorful salt-free broth. A healthy lunch, perfect to meal prep and enjoy all week.
This hearty soup has a delicious unsalted broth and fresh herbs to give it a delicious flavor. Serve with a side of crusty low sodium bread, a big side salad with salt free salad dressing, or add in some unsalted crackers and enjoy!
This Low Sodium Minestrone Soup Recipe Is:
- Hearty
- Satisfying
- Creamy
- Earthy
- Great for meal prep lunches
- Vegan, gluten free, dairy free
Low Sodium Soups To Enjoy All Year
This rustic soup is absolutely loaded with veggies! It has: onions, tomatoes, celery, carrots, garlic, and fresh herbs. A fantastic and healthy way to get extra veggies into your diet. This recipe is super versatile, so you can add or swap in any veggies you have on hand. This would be fantastic with butternut squash, corn, or zucchini too!
This is a fall & winter favorite soup recipe, and it has all the elements of a tasty and filling lunch: plant protein, vegetables, and some carbohydrates for energy. It’s a great lunch option for that mid-day slump.
You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of herbs, spices, and a bit of acidity. Browse all our low sodium soup recipes here, for lunch and dinner inspirations without tons of added salt or preservatives!
What’s In This Low Salt Minestrone Soup Recipe?
- Tomatoes, Carrots, Celery, Parsley
- Bowtie, or Farfalle Pasta – a great pasta salad noodle!
- Garlic
- No-Salt Diced Tomatoes
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love a bright and flavorful Italian season mix which brings this amazing dish to life.
- No Salt Vegetable Stock or Bouillon
- No Salt Added Kidney Beans: Canned or boxed kidney beans are a really fantastic alternative to canned beans. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
How To Make This Recipe
- Cook bowtie farfalle pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, celery, diced tomatoes with juice, Italian seasoning, and no-salt-added vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
- Add the kidney beans and parsley to the soup. Cook for an additional 10 minutes.
- When ready to serve, I like to place a scoop (about 1/2 cup) of the cooked pasta in a bowl, and ladle the hot broth over the top when serving.
One of the Best Low Sodium Vegetarian Soups
This low sodium vegetable minestrone soup is fantastic vegetarian recipe that everyone will love. It’s loaded with fresh vegetables, herbs, spices, and good olive oil. It’s a great way to get some extra vegetables onto the table too!
Browse all our low sodium vegetarian recipes here for more fresh & delicious dinner ideas. These meatless meals are great to enjoy from breakfast, lunch, dinner, or dessert!
More Low Sodium Soup Recipes You’ll Love!
- Low Sodium Chicken Noodle Soup Recipe (No Salt Added)
- Low Sodium Lentil Soup Recipe (Vegetarian)
- Creamy Low Sodium Tomato Soup Recipe
- Low Sodium French Onion Soup Recipe
- Low Sodium Split Pea Soup Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Minestrone Soup
Equipment
- Soup Pot
Ingredients
- 8 ounces bowtie pasta
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery chopped
- 1 14-ounce can No-Salt-Added Diced Tomatoes with juice
- 1 teaspoon Italian seasoning
- 8 cups No-Salt-Added Vegetable Stock
- 1 14-ounce can no-salt-added kidney beans drained and rinsed
- 1 lemon juiced
- 1 cup parsley chopped
Instructions
- Cook bowtie farfalle pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, celery, and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, celery, diced tomatoes with juice, Italian seasoning, and no-salt-added vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
- Add the kidney beans, lemon juice, and parsley to the soup. Cook for an additional 10 minutes.
- When ready to serve, I like to place a scoop (about 1/2 cup) of the cooked pasta in a bowl, and ladle the hot broth over the top when serving.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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This is great tasting
Good flavors and loved by the family