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Veggistrone

January/February 2013

Your rating: None Average: 3.8 (167 votes)

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.


16 Reviews for Veggistrone

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.

Lots of Veggies
Comments
01/30/2013
Anonymous
Healthy AND yummy

This was a delicious soup! I loved it - and will be making it again.

Healthy, Filling, Delicious
Comments
01/28/2013
Anonymous
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).

Huge quantity, packed full of veggies, easy, delicious
Comments
01/25/2013
Anonymous
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.

Healthy and comforting
Yum!
Comments (1)

No comments

Anonymous wrote 1 year 7 weeks ago

I love this stuff. The only

I love this stuff. The only variation I do is add a medium Zucchini to it. Wish I would have found this recipe years ago.

01/22/2013
Anonymous

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.

Comments (1)

No comments

Anonymous wrote 1 year 21 weeks ago

What where the changes in the

What where the changes in the nutritional values with all these changes? Seems like the sodium count would be too high for someone with high blood pressure??

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