High Protein Minestrone Soup
A comforting and nourishing minestrone soup packed with colorful vegetables and hearty legumes, this high protein version is a satisfying meal that’s perfect for any time of the day.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 cup Green beans, chopped
Liquid Ingredients
- 1 can Canned diced tomatoes With juice
- 4 cups Vegetable broth Low-sodium recommended
Proteins and Greens
- 1 can Canned chickpeas, rinsed and drained
- 1 can Canned kidney beans, rinsed and drained
- 2 cups Spinach or kale, chopped
Seasoning
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1/4 cup Grated Parmesan cheese (optional) For serving
- Fresh Basil for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add zucchini and green beans, cooking for another 5 minutes.
Cooking
- Pour in the canned diced tomatoes with their juice and the vegetable broth, bringing to a gentle boil.
- Once boiling, add chickpeas and kidney beans, followed by Italian seasoning.
- Lower the heat and let the soup simmer for 20-25 minutes.
- In the final minutes of cooking, stir in spinach or kale until wilted.
- Season with salt and pepper to taste.
- If desired, sprinkle grated Parmesan cheese on top before serving.
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Notes
This soup pairs well with crusty bread or a fresh salad. Consider adding cooked quinoa or chicken for extra protein. Adjust ingredients to your preference for a personalized version.