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 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.

Cook Time:
1 hr
Additional Time:
45 mins
Total Time:
1 hr 45 mins
10 servings, 2 cups each


  • 2 tablespoons extra-virgin olive oil

  • 2 cups chopped onions (2 medium)

  • 2 cups chopped celery (4 medium stalks)

  • 1 cup chopped green bell pepper (1 medium)

  • 4 cloves garlic, minced

  • 3 cups chopped cabbage

  • 3 cups chopped cauliflower (about 1/2 medium)

  • 2 cups chopped carrots (4 medium)

  • 2 cups green beans, cut into 1-inch pieces, or frozen, thawed

  • 8 cups low-sodium vegetable broth or chicken broth

  • 2 cups water

  • 1 (15 ounce) can tomato sauce

  • 1 (14 ounce) can diced tomatoes

  • 1 (15 ounce) can kidney or pinto beans, rinsed

  • 1 bay leaf

  • 4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed

  • ½ cup thinly sliced fresh basil

  • 10 tablespoons freshly grated Parmesan cheese


  1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.

  2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.

  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.



To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.

Nutrition Facts (per serving)

162 Calories
5g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 2 cups
Calories 162
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 9g 31%
Total Sugars 10g
Protein 7g 14%
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Vitamin A 6282IU 126%
Vitamin C 56mg 62%
Folate 83mcg 21%
Sodium 575mg 25%
Calcium 156mg 12%
Iron 3mg 14%
Magnesium 54mg 13%
Potassium 769mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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