22 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

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 1/2 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
  • 1/2 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.
  • 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; 6071 IU vitamin A; 50 mg vitamin C; 157 mg calcium; 2 mg iron; 591 mg sodium; 727 mg potassium
  • Nutrition Bonus: Vitamin A (123% daily value), Vitamin C (87% dv), Folate (23% dv), Potassium (21% dv), Calcium (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 3 vegetable, 1/2 lean meat, 1 fat

Reviews 22

October 28, 2016
profile image
By: TomatoBasil
Very tasty. I used Kale instead of spinach.
October 04, 2016
profile image
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
profile image
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!
January 10, 2016
profile image
By: EatingWell User
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.
November 02, 2015
profile image
By: EatingWell User
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.
October 21, 2015
profile image
By: EatingWell User
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
October 12, 2014
profile image
By: EatingWell User
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!
April 04, 2014
profile image
By: EatingWell User
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
February 16, 2014
profile image
By: EatingWell User
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.