02/17/2026
Low Sodium Minestrone Soup! (Heart Healthy, Plant-Based)
As an volunteer and dietitian, I’m passionate about delivering recipes that are delicious and heart healthy. Try this hearty and comforting soup during the cold months, with a limited amount of salt, and tons of fiber.
Recipe:
Yield: 6 servings - 12 Cups
Serving Size: 2 cups
Prep Time: 20 minutes
Cook Time: 60 minutes
Nutrition Information:
Calories: 440
Total Fat: 7g
Protein: 20g
Carbohydrates: 76g
Sugars: 13g
Fiber: 23g
Sodium: 372 mg
Ingredients:
1 tablespoon oil of choice- I recommend olive oil.
3 cloves garlic, minced
2 cups carrots, diced
2 cups parsnips, diced
1 large yellow onion, diced
1 cup celery, diced
1 pound potatoes, diced (skin on for extra fiber; wash well)
2 cans white beans or beans of choice, rinsed and drained
3 cans (15 oz each) no-salt-added diced tomatoes
7 cups water
3 cups low-sodium or no-salt-added vegetable broth
¼ teaspoon salt
6 tablespoons fresh or dried parsley, finely chopped
3 bay leaves
3 tablespoons Italian seasoning blend
1 tablespoon white vinegar
¼ cup Parmesan cheese, for topping each serving
Steps:
Heat the oil in a large pot over medium heat.
Add in the onion and cook for a few minutes, then add the parsnips, carrots and celery. Continue cooking for 5-7 more minutes. Add garlic, and cook for an additional 2 minutes.
Add the beans, tomatoes (with juice), potatoes salt, bay leaves, italian seasoning, 3 cups of the water, and vegetable broth.
Cook everything over medium-low heat for 50 minutes. Stir occasionally.
Serve the soup with 1 tablespoon of grated cheese and 1 tablespoon of parsley.
