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. Source: EatingWell Magazine, Soup Cookbook

Joyce Hendley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Tips

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 Facts

162 calories; 4.7 g total fat; 1.3 g saturated fat; 4 mg cholesterol; 575 mg sodium. 769 mg potassium; 24.4 g carbohydrates; 8.6 g fiber; 10 g sugar; 7.2 g protein; 6282 IU vitamin a iu; 56 mg vitamin c; 83 mcg folate; 156 mg calcium; 2 mg iron; 54 mg magnesium;

Reviews (35)

Read More Reviews
38 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/16/2019
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. Read More
Rating: 5 stars
11/13/2019
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. Read More
Rating: 5 stars
01/24/2019
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! Read More
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Rating: 5 stars
01/16/2019
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!" Read More
Rating: 5 stars
01/07/2019
I make this every winter 2-3 times. I made this Friday and shared with my neighbor. My husband and I love this soup. Read More
Rating: 5 stars
10/04/2017
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! Read More
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Rating: 5 stars
09/24/2017
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. Read More
Rating: 5 stars
02/08/2017
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!! Read More
Rating: 5 stars
02/01/2017
Such a wonderful soup!! I added in some black pepper oregano and rosemary. Took out the parmesan. Read More
Rating: 5 stars
01/17/2017
I eat this all the time. I do add various spices to jazz if up and if I know my husband is going to eat some i'll thicken the broth with some cornstarch (not a lot!) but it's so good and filling. Pro tip: i make this so often that I save all the veggie ends and use that to make vegetable stock for the next round. Saves a bit of money and you can control sodium that way Read More
Rating: 5 stars
01/17/2017
Added oregano. Other than that it was absolutely amazing! Will make again and again. Read More
Rating: 5 stars
01/10/2017
Delicious....I did add salt and pepper instead of cauliflower I used broccoli and half spinach and half kale. I measured but did not get 10 servings only 6. Read More
Rating: 4 stars
01/10/2017
I found the broth to be tasteless so I added a large bottle of V8 juice and an envelope of McCormick's original Chili seasonings. I also left out the basil. After 12 hours it was much better than before. I'm making it again but only with the V8 juice. Read More
Rating: 5 stars
10/28/2016
Very tasty. I used Kale instead of spinach. Read More
Rating: 5 stars
10/04/2016
This recipe was great! I did make some minor changes. As others have mentioned I added salt to the veggies while they sauteed. I also added 1 lb of ground turkey and 1/2 lb whole grain elbow pasta. Read More
Rating: 4 stars
01/13/2016
Electric Pressure Cooker Soup I make a very similar soup in the bottom of my electric pressure cooker while steaming my paleo stuffed peppers on the top rack. The drippings make this soup irresistible and the smell is divine! Read More
Rating: 4 stars
01/10/2016
Veggie-packed This soup packs a lot of veggie punch. It does take some time for prep but it comes together nicely. The one thing that gave me pause was the lack of salt in the recipe. Salt is flavor. Don't rely on it to come from the canned ingredients. I sprinkled some kosher salt on the veggies as they cooked and at the end to taste. If you find this soup to be bland look to perhaps the lack of salt in the ingredient list. A little kosher salt goes a long way to open up the flavors. Read More
Rating: 5 stars
11/02/2015
Delicious! While the prep took a little time this soup was well worth it! I added seasoning (oregano dried basil garlic powder salt and pepper) and it was wonderful. I will definitely make this again. Even my husband like it. Read More
Rating: 4 stars
10/21/2015
excellent recipe I make a lot of soup this is one of my favorites! I made mine according to the recipe with the following modifications: I didn't add cauliflower (forgot to buy it) I used fire roasted diced tomatoes I did not add water and I added about 2 tablespoons of Italian seasoning. I also slow cooked some beef stew meat ahead of time and added it. It was fantastic! Pros: very healthy makes a lot of soup Cons: a lot of prep time Read More
Rating: 4 stars
10/13/2014
Yum! I took another reviewer's suggestion and added some jalapeno in with the onions and garlic. I'm not a huge fan of brothy type soups so I decided to puree mine in the blender. It is delicious- can't stop eating it! Read More
Rating: 5 stars
04/04/2014
Very good. I used fire roasted tomatoes and it was awesome. Also I did not have enough chicken stock and I used half the water and let it simmer down more. It was more like a thick veggie chilli but it was terrific. Its my go to meal when I want to limit my meat and still feel full. Shanell-MD Read More
Rating: 3 stars
02/16/2014
Very healthy but needs some seasoning This made a lot of soup. I made this pretty close to what's called for and found it pretty bland. I added some hot sauce with each serving which helped out. A sprinkle of Parmesan or seasonings is all it needs. Pros: Lots of veggies easily modified to what you might prefer Cons: Bland. Read More
Rating: 4 stars
01/02/2014
Delicious and healthy! I make this a lot and think it's a great lunch. Sometimes I add the beans sometimes I don't. I use a can of Italian tomatoes instead of the regular and kale instead of spinach. In the bowl I like a splash of pomagrate red wine vinegar and a splash of Sriracha. Sometimes the Parm and sometimes not. It is ALWAYS good! Pros: Filling and healthy Read More
Rating: 5 stars
10/01/2013
Make it almost weekly I love this recipe. I am making it for the 3rd time in 4 weeks. It is a fantastic lunch/dinner. The amount of veggies you get is awesome. I do find it to need a little more broth and recommend a larger jar of tomato sauce or more broth. I often add a little water when I heat it up. It is also easily tweaked... I add whatever I have on hand (but do keep almost everything the recipe calls for). This week I am adding eggplant winter squash and a potato. (we have a CSA and an abundance of veggies). I also always add a healthy does (middle of palm) of salt and pepper dried oregano parsley and basil (I dont have fresh on hand). I use 1/2 veg broth and 1/2 chick broth. Pros: So many delicious vegetables Cons: none Read More
Rating: 5 stars
03/29/2013
Chili'd this up! I followed this recipe but added more chicken stock a fresh (italian) herb bouquet cracked pepper cayenne pepper and Bird's eye chili. Wow! I couldn't leave it alone and my friends have declared it my best soup. I did use fresh parmesan with the first bowl but because it was so fiery and packed with flavours I figured it was extra calories I could easily do without. I've renamed it 'Chiliveggistrone' and i'll be making another batch pronto. just wondered if the 169cals you've put this at was including the parmesan? I can't see how it could be 169 without the cheese..or so i'm hoping! Pros: Healthy easy filling and tasty. Cons: Too moreish! Read More
Rating: 3 stars
03/18/2013
Needs some help. I used a bunch of seasoning...Italian blend celery salt pepper. I've made it a few times and I find that sweet onions really improve the flavor. I get candy onions from the farmer's market in the summer. Other times I make do with white sweet onions. Pros: Lots of Veggies Cons: A bit bland. Read More
Rating: 5 stars
01/30/2013
Healthy AND yummy This was a delicious soup! I loved it - and will be making it again. Pros: Healthy Filling Delicious Read More
Rating: 4 stars
01/28/2013
Yummy vitamins! I made this tonight and it turned out very good after I doctored it a bit. I added lots of ground pepper dried oregano worcestershire sauce (i didn't have any parm rind) and a little store bought pesto (as my basil went south). Pros: Huge quantity packed full of veggies easy delicious Cons: Needed doctoring a bit Read More
Rating: 5 stars
01/25/2013
Will make again and again! I added kosher salt and pepper. I also added about a teaspoon of crushed red pepper to onion bell pepper mixture. Added a Parmesan rind too. Skipped beans. Pros: Healthy and comforting Read More
Rating: 3 stars
01/22/2013
A nice combination of vegetables and a very comforting soup but needs to be doctored a bit or else a bit bland. I added extra seasonings (Italian) and garlic as well as a Parmesan rind. I used this as a base for a chicken veggie minestrone and added diced roasted chicken breast broken whole wheat spaghetti (4 oz.) and a bit of pesto to finish. With these changes it had more flavor and I could see this recipe as a canvas for many other tasty variations. Read More
Rating: 5 stars
01/15/2013
This was the BEST soup ever!!! Will make it again and again!!! The only think I did different was to add some Italian Seasoning and Black Pepper. Delicious!! Read More
Rating: 2 stars
01/14/2013
I was dissapointed I made this recipe following it to a tee. The only addition I made was adding brown rice. It smelled great especially when the basil was added. But when I went to eat it I didn't end up liking it. It is kind of bland. I am a huge veggie lover and soup lover so I was surprised that I didn't like it. I think it needs more garlic and maybe putting some jalepenos in with the onion/garlic step would give it some more flavor and kick. I don't know I just found it bleh and now I'm stuck with so much leftover. This made 12 servings for me too. Pros: healthy and lots of vegetables easy to add to and make a fuller meal (like rice or noodles) Cons: bland sort of just odd tasting lots of chopping Read More
Rating: 4 stars
01/14/2013
Yummy! Sooo yummy and I hate vegetables! I was surprised I liked this as much as I did =) Pros: Made lots of food low calorie super tasty Cons: Took forever to chop everything up (I'm a novice cook) Read More
Rating: 5 stars
01/12/2013
Tasted amazing! Even after freezing! Second time I have made this. It makes a huge pot of soup and servings are generous. I froze several servings in individual containers. I think it may have tasted better after freezing. This is going to be a staple in my house. Pros: Healthy thick delicious Cons: None! Read More
Rating: 4 stars
01/08/2013
Great soup for the week This took a while to prepare but came out really tasty. I threw some cooked chicken in at the end with the spinach but I bet it would be good without as well. Pros: healthy big quantity Cons: you need a big pot Read More