Veggistrone

Veggistrone

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.

Ingredients

  • extra-virgin olive oil
    2 tbsp
  • chopped onions

    2 medium

    2 c
  • chopped celery

    4 medium stalks

    2 c
  • chopped green bell pepper

    1 medium

    1 c
  • garlic

    minced

    4 cloves
  • chopped cabbage
    3 c
  • chopped cauliflower

    about 1/2 medium

    3 c
  • chopped carrots

    4 medium

    2 c
  • green beans

    cut into 1-inch pieces, or frozen, thawed

    2 c
  • low-sodium vegetable broth or chicken broth
    8 c
  • water
    2 c
  • can tomato sauce
    1
  • can diced tomatoes
    1
  • can kidney or pinto beans

    rinsed

    1
  • bay leaf
    1
  • chopped fresh spinach or 1 package frozen chopped spinach

    thawed, 10 ounce

    4 c
  • thinly sliced fresh basil
    ½ c
  • freshly grated parmesan cheese
    10 tbsp

Directions

  1. 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. 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. 3

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

    Step 3
Veggistrone

Veggistrone

162 cal

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About this Recipe

Craving a warm, nourishing bowl of soup that’s bursting with fresh vegetables? This Veggistrone recipe delivers a wholesome, hearty minestrone, perfect for a comforting dinner or easy meal prep throughout the week.

Inspired by a popular health-conscious approach to vegetable soup, this Veggistrone stands out by packing an incredible array of fresh produce into every spoonful. It’s designed to yield a generous pot, ensuring you have delicious, healthy meals ready to go, making weeknight cooking a breeze. The large batch size is a true game-changer for anyone looking to eat well without constant cooking.

Prepare for a deeply satisfying experience with this chunky vegetable minestrone. Each spoonful offers a harmonious blend of tender carrots, crisp green beans, hearty cabbage, and delicate cauliflower, all simmering in a savory tomato-infused broth. The fresh basil and a hint of Parmesan cheese elevate the flavors, creating a robust and comforting dish that feels both indulgent and incredibly light, at just 162 calories per serving. This soup offers a delightful interplay of textures and vibrant flavors that will leave you feeling completely satisfied.

This Veggistrone is wonderfully adaptable to your pantry and preferences:

  • Protein Boost: Stir in leftover chopped cooked chicken or cooked chickpeas for added protein to make it even more substantial.
  • Heartier Meal: Make it even more filling by adding cooked whole-wheat pasta or brown rice during the last few minutes of cooking.
  • Bean Alternatives: Feel free to use either kidney beans or pinto beans, depending on what you have on hand or prefer.

This comforting Veggistrone makes an ideal dinner, whether served as a light main course or a flavorful starter. Its versatility ensures it fits perfectly into any meal plan.

Frequently Asked Questions