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.
From EatingWell: January/February 2013
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.
19 Reviews for Veggistrone
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!
I took another reviewer's suggestion and added some jalapeño 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!
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.
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.