Minestrone Soup

Organ and tissue transplantation and donation Diet and nutrition Kidney transplantation Diet and meal planning Dialysis diet CKD diet

Hearty minestrone soup with zucchini, carrots, and elbow macaroni. Perfect for a low-calorie, low-phosphorus meal. Ready in 45 minutes.

Meal Type Brunch , Dinner , Lunch , Main course , Soup

Diets Dairy free , Low calorie , Low carb , Low phosphorus , Low potassium , Low sodium

Ingredients

Yield: Yield
Serves 9

14-ounce Diced Tomatoes, No Salt Added
1½ cup elbow shaped Macaroni, dry
4 cup Chicken Broth, Low Fat, Low Sodium
1 tsp, ground Black Pepper
1 tsp, leaves Oregano - Dried
1 tsp, leaves Basil - Dried
½ cup, chopped Zucchini
1 large Carrots
2 large Celery stalk
2 cloves Garlic
½ large Onion
2 tablespoon Olive Oil
1 can Green Snap Beans, no salt added

Directions

Prep: 15 min, Cook: 30 min, Total: 45 min

Dice Onion, garlic, and zucchini. Shred the carrot. Rinse the canned green beans or use 1 ½ cups fresh beans cut into ½ inch pieces.
Heat olive oil in a large pot or Dutch oven on medium heat. Add onions and cook 2-3 minutes until translucent.
Add garlic, celery, carrot, and zucchini. (add green beans if using fresh). Cook about 5 minutes until the vegetables soften.
Add canned green beans, basil, oregano, and black pepper.
Add 1 can diced no salt tomatoes and chicken broth.
Bring to a boil then reduce to simmer. Simmer for 10 minutes.
Add pasta and cook for 8-10 minutes or according to package directions.
Garnish with a sprig of fresh basil. Ladle into a bowl and enjoy!

Nutritional Information

Calories 144
Carbohydrates 21.9 g
Dietary Fiber 2.8 g
Protein 5.9 g
Fat 4.3 g
Saturated Fat 0.7 g
Sodium 55.1 mg
Potassium 355.2 mg
Calcium 51.3 mg
Phosphorus 97.8 mg

These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.