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.

Joyce Hendley
Source: EatingWell Magazine, Soup Cookbook


Read the full recipe after the video.

Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

162 calories; protein 7.2g; carbohydrates 24.4g; dietary fiber 8.6g; sugars 9.5g; fat 4.7g; saturated fat 1.3g; cholesterol 4.3mg; vitamin a iu 6281.6IU; vitamin c 55.6mg; folate 82.5mcg; calcium 156.2mg; iron 2.5mg; magnesium 54mg; potassium 769.3mg; sodium 575.1mg; thiamin 0.4mg.

Reviews (20)

Read More Reviews
39 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This was the BEST soup ever!!! Will make it again and again!!! The only think I did different was to add some Italian Seasoning and Black Pepper. Delicious!! Read More
Rating: 4 stars
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! Pros: Filling and healthy Read More
Rating: 4 stars
I found the broth to be tasteless so I added a large bottle of V8 juice and an envelope of McCormick's original Chili seasonings. I also left out the basil. After 12 hours it was much better than before. I'm making it again but only with the V8 juice. Read More
Rating: 5 stars
This soup is delicious! I made a huge batch in my stock pot and will happily eat it for days. I'll also have plenty to freeze for future use. I skipped the beans and added lots of extra veggies. I've dubbed this "souper salad!" Read More
Rating: 5 stars
Tasted amazing! Even after freezing! Second time I have made this. It makes a huge pot of soup and servings are generous. I froze several servings in individual containers. I think it may have tasted better after freezing. This is going to be a staple in my house. Pros: Healthy thick delicious Cons: None! Read More
Rating: 5 stars
This soup is amazing. I've made twice so far with whatever veggies I have on hand. I recently made with canned diced tomatoes with green chilies instead of reg canned diced tomatoes and it made the soup even better. I highly recommend using the diced tomatoes with green chilies!! Read More
Rating: 5 stars
This recipe was great! I did make some minor changes. As others have mentioned I added salt to the veggies while they sauteed. I also added 1 lb of ground turkey and 1/2 lb whole grain elbow pasta. Read More
Rating: 5 stars
This is an unbelievable soup. It s a super food with so many veggies and fiber. Our family loved it. I personally added a large spoonful of mini capers and fresh cilantro. Black pepper to taste and a hint of olive oil direct in the plate and OMG. I ll definitely do it again. Read More
Rating: 5 stars
This soup is fantastic! Full of flavor and lots of vegetables. My 2 year old even eats it and she doesn't usually eat soup. I made it about 6 months ago and froze it and then totally forgot about it. it's just as good 6 months later! I'm glad I didn't throw it away because this is super tasty. I'm impressed!! I'll be making this again to keep in the freezer. Read More