Cozy Recipes: Low Sodium Soup

Content produced by: PatientsLikeMe Contributor, Kellsey Reed, RDN, LDN
Do you love soup?? 🍲🍲🍲

Soup can totally fit on a kidney friendly diet! It’s all about being mindful of your sodium intake, adding in tons of veggies, and making it balanced with healthy fats, fiber, and plant based protein.

Here is one of my go-to kidney friendly soup recipes!

Ingredients:
2 tbsp olive oil
4 cups low sodium vegetable broth
1 cup diced celery
1 cup diced onions
1 cup diced carrots
3 cups raw spinach
4 minced garlic cloves
1 tsp black pepper
1 tsp dried parsley
1 cup no salt added canned chickpeas
6 ounces cooked whole wheat penne pasta

Directions:
Prepare your ingredients by dicing your carrots, celery and onions and mincing your garlic cloves. Then, cook whole wheat penne pasta according to package instructions.
Sauté your vegetables in 2 tbsp olive oil in a large pot over medium heat. Add diced celery, carrots, and onions to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant. Add raw spinach to the pot and cook until wilted.
Pour in 4 cups of low sodium vegetable broth. Season the soup with 1 tsp black pepper and 1 tsp dried parsley. Stir well to combine all the ingredients.
Rinse and drain 1 cup of no salt added canned chickpeas. Add the chickpeas to the pot and stir.
Bring the soup to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld. Once the soup has simmered, add the cooked whole wheat penne pasta to the pot. Stir to combine and let the soup simmer for an additional 5 minutes.
Taste the soup and adjust the seasoning if necessary. Add more salt or pepper to suit your preferences. Enjoy!

Nutrition (makes 4 servings; nutrition is for 1 serving):
315 calories
175 mg sodium
50 gm carbohydrates
7 gm fiber
10 gm protein
387 mg potassium