Advertisement

Veggistrone

January/February 2013

Your rating: None Average: 3.8 (204 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

03/29/2013
Anonymous
Chili'd this up!

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!**

Healthy, easy, filling and tasty.
Comments
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 19 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.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

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