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 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.
Servings: 10
Ingredients
- 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 ½ 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 cannellini beans rinsed and drained
- 1 bay leaf
- 4 cups chopped fresh spinach or
- one 10-ounce package frozen chopped spinach thawed
- 1/2 cup thinly sliced fresh basil
- 10 tablespoons freshly grated Parmesan cheese
- salt & black pepper to taste
Instructions
- 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.
- Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Notes
I used crushed tomatoes and tomato paste, added Italian seasoning, a parmesan cheese rind and salt and pepper to taste. And sometimes add rotisserie chicken.
Recipe By: EatingWell
Serving Size: 10
Serving Size: 10
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