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.
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.
21 Reviews for Veggistrone
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.
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.