January/February 2013

Your rating: None Average: 3.7 (255 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.

17 Reviews for Veggistrone


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!

Comments (1)

No comments

Anonymous wrote 32 weeks 6 days ago

Can you make it without the

Can you make it without the cabbage? I am not a fan of cooked cabbage


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.

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.

Lots of veggies, easily modified to what you might prefer
Delicious and healthy!

I make this a lot and think it's a great lunch. Sometimes I add the beans, sometimes I don't. I use a can of Italian tomatoes instead of the regular, and kale instead of spinach. In the bowl I like a splash of pomagrate red wine vinegar and a splash of Sriracha. Sometimes the Parm and sometimes not. It is ALWAYS good!

Filling and healthy
Make it almost weekly

I love this recipe. I am making it for the 3rd time in 4 weeks. It is a fantastic lunch/dinner. The amount of veggies you get is awesome. I do find it to need a little more broth and recommend a larger jar of tomato sauce or more broth. I often add a little water when I heat it up.
It is also easily tweaked ... I add whatever I have on hand (but do keep almost everything the recipe calls for). This week I am adding eggplant, winter squash and a potato. (we have a CSA and an abundance of veggies). I also always add a healthy does (middle of palm) of salt and pepper, dried oregano, parsley and basil (I dont have fresh on hand). I use 1/2 veg broth and 1/2 chick broth.

So many delicious vegetables

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner