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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 4.8 g
  • Cholesterol: 6.0 mg
  • Sodium: 1,042.6 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 7.2 g
  • Protein: 8.5 g

View full nutritional breakdown of Veggistrone soup calories by ingredient
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Veggistrone soup

Submitted by: BLAZEBAILEY


Delicious Vegetable Soup Delicious Vegetable Soup
Number of Servings: 5



    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.

    5 servings, 2 cups each

    Active Time: 1 hour

    Total Time: 1 3/4 hours

    Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | High calcium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

    View Our Nutrition Guidelines INGREDIENTS
    1 tablespoons extra-virgin olive oil
    1 cups chopped onions (2 medium)
    1 cups chopped celery (4 medium stalks)
    .5 cup chopped green bell pepper (1 medium)
    3 cloves garlic, minced
    2 cups chopped cabbage
    1 cups chopped cauliflower (about 1/2 medium)
    1 cups chopped carrots (4 medium)
    1 cups green beans, cut into 1-inch pieces, or frozen, thawed
    2 cups low-sodium vegetable broth
    2 cup low-sodium chicken broth
    1 cups water
    1 8-ounce can tomato sauce
    .5 14-ounce can diced tomatoes
    .5 15-ounce can kidney or pinto beans, rinsed
    1 bay leaf
    2 cups chopped fresh spinach or one 5-ounce package frozen chopped spinach, thawed
    2 Tbsp basil
    5 tablespoons freshly grated Parmesan cheese


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.

Serving Size: makes 5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user BLAZEBAILEY.

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