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20 minute dinner recipes

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Veggistrone

http://www.eatingwell.com/recipes/veggistrone.html

From EatingWell:  January/February 2013

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.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients

Preparation

  1. 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.
  2. 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.
  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Nutrition

Per serving : 169 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 4 mg Cholesterol; 25 g Carbohydrates; 7 g Protein; 8 g Fiber; 641 mg Sodium; 718 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 1/2 lean meat, 1 fat

Tips & Notes