Veggistrone Recipe
"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 ..."
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 kidney or pinto beans, rinsed
•
1 bay leaf
•
4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed
•
½ cup thinly sliced fresh basil
•
10 tablespoons freshly grated Parmesan cheese
ADVERTISEMENT