Spoon Simple
Low-Sodium Vegetable Soup
A light but filling vegetable soup with low-sodium broth, white beans, and plenty of herbs. Perfect for heart-healthy family dinners and meal prep.
Prep 15 min
Cook 30 min
Total 45 min
Serves 6
Ingredients
Step 1 — Sauté aromatics
- 2 tbsp olive oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
Step 2 — Simmer the soup
- 6 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes (no salt added)
- 1 can (15 oz) cannellini beans (rinsed)
- 2 cups green beans (trimmed, cut)
- 1 zucchini (diced)
- 1 tsp dried Italian seasoning
- ½ tsp black pepper
- 2 bay leaves
Step 3 — Finish
- 2 cups baby spinach
- 1 tbsp lemon juice
- Fresh parsley
Instructions
- 1
Sauté aromatics
Warm oil in a large pot over medium heat. Cook onion, carrots, and celery 6–7 minutes until softened. Add garlic; cook 1 minute.
- 2
Simmer the soup
Add broth, tomatoes, beans, green beans, zucchini, Italian seasoning, pepper, and bay leaves. Simmer 20 minutes until vegetables are tender.
- 3
Finish and serve
Stir in spinach until wilted. Remove bay leaves. Add lemon juice and parsley. Serve hot; refrigerate up to 4 days.
Nutrition per serving: 210 cal · 9g protein · 28g carbs · 7g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
