Veggistrone

By Logo inline

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest of the vegetable minestrone soup in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

 Veggistrone
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 3/4 hours

  • 2 tablespoons extra-virgin olive oil

  • 2 cups chopped onions, (2 medium)

  • 2 cups chopped celery, (4 medium stalks)

  • 1 cup chopped green bell pepper, (1 medium)

  • 4 cloves garlic, minced

  • 3 cups chopped cabbage

  • 3 cups chopped cauliflower, (about 1/2 medium)

  • 2 cups chopped carrots, (4 medium)

  • 2 cups green beans, cut into 1-inch pieces, or frozen, thawed

  • 8 cups low-sodium vegetable broth, or chicken broth

  • 2 cups water

  • 1 15-ounce can tomato sauce

  • 1 14-ounce can diced tomatoes

  • 1 15-ounce can kidney or pinto beans, rinsed

  • 1 bay leaf

  • 4 cups chopped fresh spinach, or one 10-ounce package frozen chopped spinach, thawed

  • 1/2 cup thinly sliced fresh basil

  • 10 tablespoons freshly grated Parmesan cheese

Directions
  1. Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.

  2. 10 servings, 2 cups each

  3. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.

  4. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.

  5. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.


Nutritional Facts

Servings
10
Per serving
Calories
169
Carbohydrates
25g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
7g
Cholesterol
4mg
Dietary Fiber
8g
Potassium
718mg
Sodium
641mg
Added Sugars
0g
Exchanges
1/2 starch
3 vegetable
1/2 lean meat
1 fat
Carbohydrate Servings
1 1/2
Vitamin A (123% daily value)
Vitamin C (87% dv)
Folate (23% dv)
Potassium (21% dv)
Calcium (16% dv)

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

american soup eatingwell winter vegetarian soups/stews saute main dish kid-friendly fall easy cheese vegetables

2 replies