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Veggistrone

January/February 2013

Your rating: None Average: 3.8 (193 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

04/04/2014
Anonymous

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.
Shanell-MD

Comments
02/16/2014
Anonymous
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
Comments
01/01/2014
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
Comments
10/01/2013
Anonymous
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
Comments
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.
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