By Wendy
This gloomy weather we’ve had in LA over the weekend has got me craving some hearty comfort food. And when it’s cold outside, nothing is more satisfying that a nice, hot bowl of soup.
My tasty Autumn Vegetable Minestrone soup is a great low calorie soup recipe to keep on hand. It’s a dieter’s best friend!
I like to make a large batch of this soup and then divide it up into individual portions and freeze them. That way, when hunger strikes and I’m looking for something quick and easy to make, I can just grab one of these low calorie soups right out of my freezer and heat it up!
So convenient, healthy and delicious!
VEGETABLE MINESTRONE SOUP RECIPE
A healthy, hearty, and delicious vegan soup that’s a breeze to prepare. Let your slow cooker do the work and come home to a satisfying soup made with fresh vegetables and a savory broth.
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Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Servings 6 servings
Calories 239 kcal
Ingredients
- 4 cups fat free vegetable broth
- 1 23 oz can crushed tomatoes
- 3 medium carrots - (chopped)
- 3 small zucchini - (diced)
- 1 medium yellow bell pepper - (diced)
- 8 green onions - (diced)
- 4 cloves garlic - (finely chopped)
- 2 cups shredded cabbage
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup cooked white rice
- ½ cup Cannellini beans - (drained and rinsed)
- ¼ cup fresh basil - (finely chopped)
Instructions
Mix all ingredients except rice and basil in a 3 1/2 to 6-quart slow cooker.
Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Notes
Entire recipe makes 6 servings
Serving size is 1 cup
Nutrition
Calories: 239 kcal (12%)Carbohydrates: 50.1 g (17%)Protein: 8.4 g (17%)Fat: 0.7 g (1%)Saturated Fat: 0.1 g (1%)Cholesterol: 0 mgSodium: 863 mg (38%)Potassium: 497 mg (14%)Fiber: 8 g (33%)Sugar: 11.6 g (13%)Calcium: 100 mg (10%)Iron: 4.3 mg (24%)
Course: Soup Recipes
Cuisine: Italian Recipes
Cooking Method: Slow Cooker Recipes
Tried this recipe?Let me know how it was!
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12 Comments
Louise9 years agoReply
I have not tried the soup yet but I was wondering if I could add turnips, parsnip or ginger instead
of green beans..Also could I add more beans and take out the rice..Mark9 years agoReply
I’m sorry–I just made a batch of this and it’s really in need of some flavor. I gave it a big squirt of tomato paste, some anchovy paste and then served it with some white meat chicken. It really needs some onions, garlic and more herbs.
Becky10 years agoReply
How many servings total?
Nicole13 years agoReply
Hi LaaLoosh – Is this recipe still 1 point with the new points plus program?
LaaLoosh13 years agoReply
Unfortunately, I don't have the nutitional stats for it, so I don't know for sure. I'll soon be working on revamping all my old recipes to switch them over to the new Points Plus Values. Thanks for reading!!
Carole14 years agoReply
Iam sorry garlic powder and lime juice will lower sodium counts.
Carole14 years agoReply
Dr. Oz says to substitute salt with lime juice and garlic salt. Also how many grams for fiber is in this soup. Spinach could also be substituted instead of the cabbage.
Joy Morris14 years agoReply
Is there any way to lower the sodium count? The recipe sounds great! Thanks
LaaLoosh14 years agoReply
The best way to make this a low sodium recipe is to eliminate the salt and use the boxed lower sodium vegetable broth. Hope that helps!
Mismom15 years agoReply
I too was wondering what the serving size is. Sounds delish. I'm going to make it this weekend.
LaaLoosh15 years agoReply
Thanks for catching that! The serving size for this Weight Watchers Soup Recipe is 1 cup. Enjoy!
mickelle15 years agoReply
I have absolutely fallen in love with your website. So many great recipes — and they feel like REAL food with REAL ingredients. (Splenda is a dieter's best friend, but we all need a little bit more sometimes!)
A couple of questions on this one: How big is a serving of this recipe? And how many servings does the soup make? I'd love it if you could e-mail me the answers to these questions.
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