Lower-Sodium Minestrone

Lower-Sodium Minestrone


"This soup has fewer than 450 milligrams of sodium per serving, which fits well into a heart-healthy diets."
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40 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a large saucepan or Dutch oven combine the water, cabbage, onion, carrot, and celery. Bring to boiling; reduce heat to medium. Cook, covered, for 10 to 15 minutes or until vegetables are tender.
  2. Add Classico(R) Tomato and Basil pasta sauce, kidney or great northern beans, zucchini, uncooked pasta, and salt. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables and pasta are tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese.