Green Minestrone Soup

UCD recipe Green Minestrone Soup ingredients image

Green Minestrone Soup

Welcome the flavors of Mexico into the kitchen. Pile on the mushrooms, lettuce, onions, and cheese on baked tortillas and serve with your favorite enchilada sauce.

  • Serving size: 2 1/2 cups

  • PROTEIN per serving: 3.7 g*

  • CALORIES per serving: 268

  • Total FAT per serving: 15 g

  • Total CARBS per serving: 34 g

  • Number of servings: 4

  • Time to prepare: 30-40 min

*Protein amount may differ depending on the brands that are used.


This veggie-packed minestrone is perfect to warm up a hungry crowd after a day of fun in the snow. But it’s so delicious, you may just want to keep it all for yourself!


  • 1 small yellow onion, diced

  • 1 small bulb of fennel, thinly sliced

  • 2 stalks of celery, thinly sliced

  • 2 carrots, diced

  • 3 zucchini, diced

  • 6 cups water

  • 1/4 cup olive oil

  • 1 cup low-protein pasta

  • Salt and pepper, to taste

  • 1 cup loosely packed chopped flat leaf parsley


  1. In a medium pot, add the onion, fennel, celery, carrots, zucchini, water, olive oil, and salt and pepper.

  2. Simmer for 8 to 10 minutes.

  3. Add the pasta and continue simmering until pasta is just al dente, about 6 minutes.

  4. Add the parsley, stir, and remove from heat. Serve right away.

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