Recipe Image

Veggistrone

  • 1 h
  • 1 h 45 m
Joyce Hendley
“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

    • 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

Directions

  • 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.
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