Low Calorie Minestrone Soup

September 25 2012

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This low calorie minestrone soup is so easy to make, taste delicious, and is a great meal to enjoy when you are counting calories. It is packed with delicious ingredients and full of flavour. The whole pot comes in at around 1200 calories, and you get about 8 or so portions from it – that’s some yummy low cal soup right there! I love making rustic soup, and I think you will too.

Take a look at our other Easy Soup Recipes next.

Since I’m back in Dietsville (on a very strict basis I might add!), I have reverted back to cooking some low calorie dishes for the time being until I get my weight management back under control. I’ve done so well, that I don’t want to undo all my hard work over the last year or so.

When sharing recipes, I often say “how easy this recipe is”, and I’m going to say it again – this recipe is so easy!

After sweating some onions and garlic, all the other ingredients go into the pot, and simmers away until cooked. I start with the vegetables first for 10-15 minutes, and then the pasta and beans for another 10-15 minutes. Done!

Michelle Ordever

Servings 8

Calories 153 kcal

1 large onion chopped
3 garlic cloves crushed
1-2 litres vegetable or chicken stock
2 carrots chopped
150 g peas frozen or fresh
150 g green beans frozen or fresh
1 large courgette chopped
3 tsp dried basil
200 g small pasta shapes
1 x 400g can haricot beans drained
3 x 400g can chopped tomatoes
freshly ground black pepper
one-calorie oil spray

Heat a large saucepan, spray with one-calorie oil spray and sweat the onions and garlic until softened – about five minutes. Add a drop of water if you worry about them sticking to the pan.
Add the carrots, courgette, peas and beans, stock, canned tomatoes, black pepper, basil and bring to the boil. Simmer for 10-15 minutes until the vegetables are tender. I have given a rough guide to the stock quantity as it may depend on the size of your pot! For stock, I use stock cubes.
Add the pasta and haricot beans and turn the temperature up slightly. Cook for 10-15 minutes until the pasta is cooked.
Serve immediately.
This soup keeps well, and develops a better flavour the next day (and even the day after!) Always heat through until piping hot when re-heating.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Michelle Ordever

Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple – Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!

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Low Calorie Minestrone Soup