Recipes
Veggistrone
- Soups
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
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2 tablespoons extra-virgin olive oil
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2 cups chopped onions (2 medium)
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2 cups chopped celery (4 medium stalks)
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1 cup chopped green bell pepper (1 medium)
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4 cloves garlic, minced
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3 cups chopped cabbage
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3 cups chopped cauliflower (about 1/2 medium)
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2 cups chopped carrots (4 medium)
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2 cups green beans, cut into 1-inch pieces, or frozen, thawed
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8 cups low-sodium vegetable broth or chicken broth
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2 cups water
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1 (15 ounce) can tomato sauce
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1 (14 ounce) can diced tomatoes
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1 (15 ounce) can kidney or pinto beans, rinsed
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1 bay leaf
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4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed
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½ cup thinly sliced fresh basil
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10 tablespoons freshly grated Parmesan cheese
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