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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 4.9 g
  • Cholesterol: 4.0 mg
  • Sodium: 1,428.6 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 8.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Veggistrone calories by ingredient
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10 servings/4 WW points each 10 servings/4 WW points each
Number of Servings: 10


    2 T evoo
    2 cups chopped onions
    2 c. chopped celery
    1 c chopped green bell pepper
    4 cloves garlic, minced
    3 c. chopped cabbage
    3 c. chopped cauliflower
    2 c. chopped carrots
    2 c. green beans, cut into 1 inch pieces, or frozen, thawed
    8 c. vegetable or chicken broth
    2 c. water
    15 oz tomato sauce
    14 oz diced tomatoes (canned)
    15 oz canned kidney beans (canned/rinsed)
    1 bay leaf
    4 c. chopped spinach
    1/2 c. thinly sliced fresh basil
    10 T freshly grated Parmesan cheese


Heat oil in a large soup pot over med. heat. Add onions, celery, bell pepper and garlic, cook, stir frequently, until softened, 13 - 15 min. 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- 25 minutes. Stir in spinach and simmer for 10 min more.

Discard bay leaf. Stir in basil. Teach each portion with 1 T cheese.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user LEWSUE7777.

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