Veggistrone

Veggistrone

28 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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 one 10-ounce package frozen chopped spinach, thawed
  • ½ cup thinly sliced fresh basil
  • 10 tablespoons freshly grated Parmesan cheese

Preparation

  • 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.
  • Make Ahead Tip: 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: 161 calories; 5 g fat(1 g sat); 8 g fiber; 25 g carbohydrates; 7 g protein; 94 mcg folate; 4 mg cholesterol; 9 g sugars; 0 g added sugars; 6,071 IU vitamin A; 50 mg vitamin C; 157 mg calcium; 2 mg iron; 591 mg sodium; 727 mg potassium
  • Nutrition Bonus: Vitamin A (121% daily value), Vitamin C (83% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 3 vegetable, ½ lean meat, 1 fat

Reviews 28

February 08, 2017
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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
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By: Jessi13579
Such a wonderful soup!! I added in some black pepper, oregano, and rosemary. Took out the parmesan.
January 17, 2017
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By: mollyeichel
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
January 17, 2017
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By: stina
Added oregano . Other than that it was absolutely amazing! Will make again and again.
January 10, 2017
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By: Amalia
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.
January 10, 2017
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By: Bev
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.
October 28, 2016
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By: TomatoBasil
Very tasty. I used Kale instead of spinach.
October 04, 2016
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By: maryhpile
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.
January 12, 2016
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By: EatingWell User
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!