How to Cook Low Sodium Minestrone Soup
This is an amazing minestrone soup that is both extremely healthy and tastes delicious. It's high in fiber and is full of vitamins and minerals. Even though it's low in salt and so healthy it still leaves you feeling full and satisfied. You can make this soup anytime of the year winter, spring, summer, and fall or for lunch or dinner or even a snack. My wife and I created this recipe because she was pregnant and had to follow a low sodium diet. This recipe is not just for women who are pregnant it's for anyone who wants to reduce there sodium in take. The amount of sodium in most of our food is alarming it's causing an epidemic of high blood pressure. High amounts of sodium can also make you feel fatigued, bloated, dehydrated and make your feet, hands and face feel hot. Removing processed foods and adding healthy food like this can really help improve your energy level and overall health. Not only do adults love this soup children do as well. It's a great soup to sit down with the whole family and enjoy. It's also very easy to take anywhere. you can heat it up or leave it cold. It tastes great either way hot or cold. I hope you and your loved ones enjoy this soup as much as we do.
Thank you for reading and enjoy this recipe.
- 1 Tablespoon olive oil
- 1 teaspoon fresh basil
- 1 teaspoon fresh Oregano
- 1 teaspoon fresh dill
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley
- 5 small potatoes
- 3-4 cloves of garlic
- 2 full size zucchini
- 1 large onion
- 2 stalks of celery
- 3 carrots
- 1 small can of no salt added tomato past
- 1 can of no salt added corn
- 1 can of no salt added peas
- 1 can of no salt added green beans
- 1 can of no salt added cannellini beans
- 1 can of no salt added chic peas
- 1 can of no salt added red kidney beans
- about 8 cups of water
Step 1 Get out a large cutting board with a butcher's knife.
Step 2 Wash and finely chop the herbs and put them a to the side in a small bowl.
Step 3 Wash all the fresh vegetables in a strainer.
Step 4 Cut all the fresh vegetables into small pieces.
Step 5 Get out a large pot heat on meadum and add olive oil.
Step 6 When the olive oil is hot, saute the fresh vegetables.
Step 7 Add the chopped herbs you put to the side.
Step 8 Open all the canned vegetables and strain and rinse them.
Step 9 Add the strained canned vegetables to the pot.
Step 10 Add the 8 cups of water to the pot and bring it to a boil.
Step 11 Lower the heat and let simmer.
- Don't brown or burn any of the ingedents when sauteing the vegetables
You can add some of your favorite grated cheese like pecorino romano or parmesan cheese.
- We find that the best tasting potatoes for this soup are California potatoes. Red potatoes also taste great but the best tasting are the California.