WeightWatchers Vegetarian Minestrone Recipe

A very tasty minestrone recipe that’s completely meatless. This soup is thick and hearty, and once you’ve had a decent plateful you are quite full. An excellent winter night’s evening meal!

Weight Watchers Vegetarian Minestrone recipe

Ingredients
2 medium carrots, peeled and cut into 1/4 inch rounds
2 garlic cloves, minced
1 onion, finely chopped
1 (28 ounce) can crushed tomatoes
1/2-1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2-1 teaspoon dried oregano
1/4 teaspoon pepper
1 (14 ounce) can vegetable stock
1/2 cup small macaroni noodles or other small pasta
8 ounces spinach (fresh or frozen), cut into thin strips
1 (16 ounce) can kidney beans, undrained
1/4 cup packed fresh parsley or 1 tablespoon dried parsley
grated parmesan cheese (for topping)

Preparation
1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Servings: 6

How many Weight Watchers points in vegetarian minestrone recipe?

Nutritional information for one serving:
WW points: 4
Calories: 242
Total fat: 1.8 g
Cholesterol: 0 mg
Sodium: 1158.9 mg
Total carbs: 47.6 g
Dietary fiber: 10.9 g
Protein:12.8 g

Photo credit: bobjudge