Vegistrone Soup is a delicious and easy to prepare no-meat, minestrone soup that takes less than (2) hours from start to finish. Ingredients include: Celery, green beans, carrots, spinach, bell peppers and pinto beans cooked in vegetable broth and topped with Parmesan cheese. This is also a healthy, healthy, low calories, low fat, low cholesterol, low sugars, low sodium, low carbohydrates, diabetic-friendly, heart-healthy, vegetarian and Weight Watchers (4 PointsPlus), (6 SmartPoints) recipe. Makes (10) servings with a (2) cup serving size. Vegistrone Soup will be loved by all of your family, friends and guests.
2 Tbsp extra-virgin olive oil
2 cups chopped onions
2 cups chopped celery
4 garlic cloves, minced
1 cup chopped green bell peppers
2 cups chopped carrots
2 cups frozen cut green beans, thawed
2 quarts low-sodium vegetable broth
2 cups water
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes
1 (15 oz) can kidney or pinto beans, rinsed
1 bay leaf
1 (10 oz) box frozen chopped spinach, thawed
1/2 cup thinly sliced fresh basil
10 Tbsp freshly grated Parmesan cheese
For a spicer soup; adjust and add seasonings of your choice to taste, (Optional).
1. 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.
2. 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.
3. Discard the bay leaf. Stir in basil. Top each bowl with 1 Tablespoon Parmesan cheese when served.
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.
Yield: 10 Servings.
Serving Size: 2 cups per serving.
Weight Watchers (6 SmartPoints), (4 PointsPlus)
Carb Choices: 1-1/2
1/2 Starch + 3 Vegetable + 1/2 Meat(L) + 1 Fat
Calories: 161, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 591mg, Sugars: 9g, Carbohydrates: 25g, Fiber: 8g, Protein: 7g
Original recipe and image from EatingWell, Inc. http://www.eatingwell.com/recipe/250625/veggistrone
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