This vegetable-packed minestrone recipe makes a big pot (10 servings), 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 change it up! 

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 cups chopped onions

• 2 cups chopped celery

• 1 cup chopped green bell pepper

• 4 cloves garlic, minced

• 3 cups chopped cabbage

• 3 cups chopped cauliflower

• 2 cups 2 cups chopped carrots

• 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

• freshly grated Parmesan cheese (optional)

Directions: 

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 and carrots; 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 with Parmesan cheese, if desired. 

Serving size:  2 cups, 162 calories per serving.