Weight Loss Soup Recipes With Hearty Minestrone Soup!
We definitely call this our “weight loss soup recipe” because minestrone soup is loaded with low fat vegetables that will keep you feeling fuller longer. Not only does it keep you feeling fuller longer, but this minestrone soup is loaded with vitamins, nutrients and plenty of fiber.
Family Soup Delicious!
You can use cannellini or kidney beans in your minestrone soup, but we prefer pinto beans most of all. Also our soup has mushrooms in the base to provide even more nutrients and filling fiber.
Chop the mushrooms into small pieces before cooking and make sure they are cooked well before adding the liquid. Most non-mushrooms lovers won’t really notice them.
If you are looking to lose weight and need some delicious and filling recipes, give this one try.
SHORTCUT – We definitely used a shortcut with this soup that got dinner on on the table even quicker! We used an organic bag of coleslaw instead of chopping all the cabbage.
TIP – One of the best tips we can give you is to use a really good brand of diced tomatoes. We find that ordinary diced tomatoes in the can are not really great to use for soups. Use an organic quality jar of diced tomatoes.
We liked and used the brand Jovial for the diced tomatoes. We also used cut spaghetti in our minestrone to cut the amount of noodles in half. Cut spaghetti works great in a hearty minestrone and you only need 1/4 cup.
Eat Up with This Low Fat Healthy and Hearty Minestrone Soup Recipe!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced fine
- 3-4 cloves garlic, diced fine
- 1 medium green pepper, copped into small pieces
- 1 8 oz. package sliced mushrooms, chopped small
- 1 12 oz. container baby spinach or about 5 cups
- 3 medium carrots, sliced small (about 1 cup)
- 3-4 cups of organic coleslaw
- 1 15 oz. can tomato sauce
- 1/2 6 oz. can tomato paste
- 1 15 oz. can pinto beans
- 1 18.3 oz. jar Jovial Organic tomatoes
- 5 cups of chicken broth
- about 4 cups of water
- 2-3 teaspoons chicken soup base
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Using a large soup pot, cook onions in olive oil and melted butter for about 3 minutes.
Next add the green pepper and mushrooms, cook until mushrooms are tender.
Salt and pepper lightly as you go.
Add the carrots and cook for another minute.
Stir in the rest of the ingredients, except for the noodles, and bring to a light boil.
Cover and simmer lightly for one hour.
Turn the heat up just a little bit and add the noodles to the soup.
Cook for about 15 minutes or until noodles are tender.
A Big Bowl of Warm Hearty Minestrone Soup!
Top with a little freshly grated Parmigiano Reggiano cheese and a side salad and lunch or dinner is complete. Another really nice thing about his soup is is tastes even better the next day.