Low Sodium Minestrone with Beans A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on Low Sodium, High Fiber, Budget-Friendly. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Low Sodium Minestrone with Beans

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Author: Colin Vareene Cooking Method: Stovetop Cuisine: Italian Courses: Soup Recipe Keys: B Budget-Friendly H High Fiber L Low Sodium

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 9 Calories: 300 Best Season: Fall, Winter Dietary:

V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on Low Sodium, High Fiber, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 can white beans rinsed
• 1 cup whole wheat pasta
• 2 cups mixed vegetables
• 1 can no-salt-added tomatoes
• 6 cups low-sodium broth
• Italian herbs

Instructions

1. Combine broth tomatoes beans and vegetables,
   Simmer until vegetables are tender,
   Add pasta and cook until done,
   Serve with herbs.

Keywords: low sodium minestrone with beans, low sodium, high fiber, budget-friendly

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