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Winter Minestrone with Gluten-Free Pasta

This cozy winter minestrone soup features cooked vegetables, hydrating broth, and gentle beans to support motility, ease digestion, and provide a low-fat, reflux-friendly option for early appetite or sensitive stomach days.

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Course Type Dinner Cuisine Italian Color Green Orange Red Prep Time10 minutes Cook Time25 minutes Total Servings 6

Ingredients

  • 1 tbsp Olive Oil
  • 1 Small Yellow Onion, diced
  • 2 Carrots, diced
  • 2 Celery Stalks, diced
  • 2 cup Zucchini, diced
  • 3 cup Low-Sodium Broth
  • 1 Can of Low-Sodium Cannellini Beans, drained
  • 1 cup Canned Diced Tomatoes
  • 1 tsp Dried Oregano
  • 0.5 tsp Dried Thyme
  • 1 cup Gluten-Free Pasta
  • Salt as needed

Directions

  1. Heat olive oil in a pot.
  2. Dice and add onion, carrots, and celery. Cook five minutes.
  3. Dice and add zucchini. Pour in broth, beans, tomatoes, oregano, and thyme.
  4. Simmer fifteen minutes.
  5. Add pasta and cook until tender (about 8-11 minutes).
  6. Season lightly with salt.

Nutrition Facts

Total Servings 6
Single Serving Size 1 Cup
Amount Per Serving
Calories 210
Total Fat 4 g
Sodium 240 mg
Carbohydrates 36 g
Dietary Fiber 7 g
Protein 9 g