Minestrone Soup for the Soul

soup2A hearty bowl of soup is my favorite comfort food to take the chill out of my Florida blood this Fall. After 4 cold winters, I have finally learned how to cope with seasonal weather. Despite its enticing inexpensive ‘grab-N-go’ factor, I warn you: don’t be blinded by the excessive amounts of saturated fat and bloating induced sodium in store bought soups. So, I took it upon myself to create my own batch of vegetable laden soup to stock me up for my long week ahead.

The combination of vegetables, fiber packed beans, and low sodium broth creates a filling and satiating effect to help you control your appetite. It is a simple way to get in your recommended intake of vegetables for the day: aiding in weight loss, diabetes control, high blood pressure, improved athletic performance, and more!


2 tbsp. olive oil 

4 cloves garlic, chopped

1 onion, chopped

6 cups low sodium vegetable or chicken broth 

1 cup cabbage, sliced  

1 cup kale, chopped 

1/2 cup zucchini, sliced 

2 stalks celery, sliced 

1 can chopped tomatoes 

1 cup dried whole-wheat fusilli pasta

1 can cannellini beans, drained 

Salt & pepper to taste 


In a large pot: saute oil, garlic, and onions

Mix in the remaining ingredients, minus the pasta and beans

Cover the pot and let cook on low heat for ~30 minutes

Stir in pasta and beans and let cook for ~10 additional minutes

This low calorie, high fiber, high flavor meal will catch your taste buds by surprise. Top it off with some sliced avocado for a touch of creaminess & healthy fat! (I add this to everything- you could say I’m obsessed.)


2 thoughts on “Minestrone Soup for the Soul

  1. Pingback: Tomato Soup & Grilled Cheese… | SpoonfulsOfShape

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