Minestrone soup is such a great, classical Italian recipe. It’s the perfect way to use up left over vegetables, and is typically vegetarian, using beans, rice, or pasta as the protein source. When I created this recipe, as always I wanted to keep it low oxalate, so I have to be mindful of the vegetables that I use, as well as the protein source.
Minestrone soup is traditionally made with a tomato base, tomatoes unfortunately can be higher in oxalates especially depending on portion size. Instead of using a tomato sauce in combination with vegetable stock, I just keep it straight vegetable stock broth and chop in some Roma tomatoes. I also use white kidney beans as these beans are a bit more moderate on the oxalate scale instead of using a red kidney bean, or black bean which is much higher!
At the end of the day this is a simple recipe that is low oxalate that is packed with lots of healthy veggies, and is perfect for a colder day. Enjoy the recipe!
- 1 cup canned white kidney beans
- 1 medium zucchini chopped
- 1/2 cup white onion chopped
- 1/2 cup green beans cut
- 1/2 cup Roma tomato chopped
- 1/4 cup corn niblets frozen
- 750 ml vegetable stock
- 2 tsp italian seasoning
- 4 cloves of garlic
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
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Heat up the olive oil in a large pot and add in the zucchini, onions, garlic, and beans
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Saute for 3-5 minutes until veggies are caramelized
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Add in the corn and tomatoes and cook for another 2 minutes
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Add in the balsamic vinegar to deglaze the pan. Add in the vegetable stock and Italian seasoning
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Simmer for 20-25 minutes. Check seasoning with salt and pepper, serve
