--- title: Veggistrone Soup description: Veggistrone Soup --- [mailto:?subject=Check%20out%20https://www.well-concepts.com/blog/veggistrone-soup](mailto:?subject=Check%20out%20https://www.well-concepts.com/blog/veggistrone-soup) January 10, 2018 # Veggistrone Soup Written by: [Amie Hoffman](https://www.well-concepts.com/blog/author/amie) By: Joyce Hendley, [EatingWell ](http://www.eatingwell.com/recipe/250625/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." ## 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 one 10-ounce package frozen chopped spinach, thawed - ½ cup thinly sliced fresh basil - 10 tablespoons freshly grated Parmesan cheese ## Directions - 1Heat 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. - 2Add 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. - 3Discard 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. Tag(s): [Worksite Wellness Recipes](https://www.well-concepts.com/blog/tag/worksite-wellness-recipes) , [Dinner](https://www.well-concepts.com/blog/tag/dinner) ## Subscribe to Email Updates Stay up to date on the latest from Wellness Concepts. ## Related Blog Posts [View All Blog Posts](https://www.well-concepts.com/blog/) [Worksite Wellness Recipes ** 2 min read | January 10, 2018 ## Slow Cooker Moroccan Lentil Soup Read More ](https://www.well-concepts.com/blog/slow-cooker-moroccan-lentil-soup) [Worksite Wellness Recipes ** 2 min read | January 10, 2018 ## Sweet Potato and Black Bean Chili Read More ](https://www.well-concepts.com/blog/sweet-potato-black-bean-chili) [Worksite Wellness Recipes ** 1 min read | January 11, 2018 ## Creamed Curried Spinach Read More ](https://www.well-concepts.com/blog/creamed-curried-spinach)