35 Reviews
From: EatingWell Magazine, Soup Cookbook

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 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.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 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 ½ 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 1 (10 ounce) package frozen chopped spinach, thawed
  • ½ cup thinly sliced fresh basil
  • 10 tablespoons freshly grated Parmesan cheese


  • Active

  • Ready In

  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.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 162 calories; 5 g fat(1 g sat); 9 g fiber; 24 g carbohydrates; 7 g protein; 83 mcg folate; 4 mg cholesterol; 10 g sugars; 0 g added sugars; 6,282 IU vitamin A; 56 mg vitamin C; 156 mg calcium; 2 mg iron; 575 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (93% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, ½ fat, ½ lean protein, ½ starch

Reviews 35

November 16, 2019
profile image
By: Andreyna Vargas
This is an unbelievable soup. It’s a “super food” with so many veggies and fiber. Our family loved it. I personally added a large spoonful of mini capers and fresh cilantro. Black pepper to taste and a hint of olive oil direct in the plate and OMG. I’ll definitely do it again.
November 13, 2019
profile image
By: Eglantine
After reading the recipe and the reviews, I thought this would be good, but might be lacking in body. I added dried oregano, thyme, and basil, and a good bit of black pepper. For an umami boost, I added a couple of teaspoons of mushroom Better Than Bouillon and a Parmesan rind. I didn’t add any salt, and didn’t miss it with these additions. I also cooked it considerably longer than called for. It came out very well, and we both loved it. I’ll make it again.
January 23, 2019
profile image
By: georgesfamilynova
My family loved this soup and devoured the first batch while we were sick (bonus, kids loved it too!). We made another batch as soon as it was done. So healthy, flavorful and filling. We are not green bean fans so subbed fresh asparagus. Also subbed a colored pepper for a green pepper. We used whatever beans we had in the pantry - last time cannellini beans and this time garbanzo. We used veggie stock to keep it vegetarian, and added some crushed red pepper, basil, oregano, salt and pepper. Didn't need the parmesan. One of our new favorite soup recipes!
January 15, 2019
profile image
By: Janet
This soup is delicious! I made a huge batch in my stock pot and will happily eat it for days. I'll also have plenty to freeze for future use. I skipped the beans and added lots of extra veggies. I've dubbed this "souper salad!"
January 07, 2019
profile image
By: Holly
I make this every winter 2-3 times. I made this Friday and shared with my neighbor. My husband and I love this soup.
October 04, 2017
profile image
By: DF Sacramento
Loved this soup! I made it in my 6 QT Instant Pot and these are the modifications I made: Sauteed the onion, celery, RED bell pepper and garlic with a good sprinkling of kosher salt in the IP for about 10 minutes then added the other veggies (cabbage , cauliflower, carrots and green beans along with 1 T each of dried basil and dried oregano. Cooked for about 10 minutes on saute. Pressed CANCEL. Then added 7 cups homemade chicken broth, Muir Glen tomato sauce, Muir Glen fire roasted tomatoes, one bay leaf and one can V8 Original juice (11.5 oz can). Did not add any water. IP was as full as it should be with these quantities (note the recipe calls for 8 cups of broth plus 2 cups of water). Cooked on Manual for 10 minutes and then did quick release. I then removed the bay leaf and added 4 cups chopped kale (not spinach which always seems to get slimy in soup) and one can rinsed and drained cannelini beans plus some fresh black pepper and a bit more salt. I put the lid back on the IP for a few minutes and the soup was ready to serve with a bit of Parmesan. This makes a TON of soup so be prepared to store some or give some to family and friends. Really delicious!
September 23, 2017
profile image
By: Emily Hatley
This soup is fantastic! Full of flavor and lots of vegetables. My 2 year old even eats it and she doesn't usually eat soup. I made it about 6 months ago and froze it and then totally forgot about it. it's just as good 6 months later! I'm glad I didn't throw it away because this is super tasty. I'm impressed!! I'll be making this again to keep in the freezer.
February 08, 2017
profile image
By: goddes5482
This soup is amazing. I've made twice so far with whatever veggies I have on hand. I recently made with canned diced tomatoes with green chilies instead of reg canned diced tomatoes and it made the soup even better. I highly recommend using the diced tomatoes with green chilies!!
February 01, 2017
profile image
By: Jessi13579
Such a wonderful soup!! I added in some black pepper, oregano, and rosemary. Took out the parmesan.
More Reviews