I followed this recipe but added more chicken stock, a fresh (italian) herb bouquet, cracked pepper, cayenne pepper and Bird's eye chili. Wow! I couldn't leave it alone, and my friends have declared it my best soup. I did use fresh parmesan with the first bowl, but because it was so fiery and packed with flavours, I figured it was extra calories I could easily do without. I've renamed it 'Chiliveggistrone' and i'll be making another batch pronto. **just wondered if the 169cals you've put this at was including the parmesan? I can't see how it could be 169 without the cheese..or so i'm hoping!**
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.
17 Reviews for Veggistrone
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.
This was a delicious soup! I loved it - and will be making it again.
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).
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.