Winter Minestrone Recipe – 4 Points +

Winter Minestrone

The ultimate in comfort food, this healthy minestrone soup recipe is a great way to fill up and feel incredibly satisfied without using many Weight Watchers Points. It’s thick and hearty…almost more like a stew, and is loaded with vegetables and fiber. The tomato based broth is seasoned just perfectly, and the spinach adds a nice touch. Each serving is just 4 Points +, so feel free to pair this with a bread stick and salad for a complete, guilt free meal. When I made this minestrone, I used a high fiber alphabet pasta (it was what I had on hand for the kids), but any kind is fine. Though I suggest using something small, like ditalini. The soup also reheats very well…I actually froze individual portions so I could just grab one from the freezer on hectic days where I needed a quick lunch. This feel good Winter Minestrone is as healthy as it is delicious, and I highly recommend giving it a try. Enjoy!

Winter Minestrone

A hearty and delicious soup, this Winter Minestrone is not only delicious, but full of nutrients and fiber, so it’s incredibly satisfying and very healthy. At just 4 Points + per serving, it’s a great winter recipe to fill you up for just a handful of Points.

Ingredients

  • 1 whole butternut squash, peeled, seeded and diced (about 2 ½ cups)
  • 1 26oz can diced tomatoes
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 cup cooked, high fiber pasta
  • 2 cups baby spinach leaves
  • 1 large yellow onion, minced
  • 4 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 6 cups fat free vegetable broth
  • 1 cup white wine
  • 1 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 3 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 2 tsp dried sage
  • Salt and pepper to taste

Instructions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add the onions, carrots, celery, squash, and garlic, and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
  3. Add in the tomatoes, wine, vegetable stock, the bay leaves, thyme, basil, sage, salt and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
  4. Removed the bay leaves, and then add in the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more vegetable stock.
  5. Add the spinach, and cook just until the leaves are wilted. Serve optional grated Parmesan cheese on top.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: Italian

Makes 8 servings
Serving size is about 1 ½ -2 cups
Each serving = 4 Points +

PER SERVING:180 calories; 2g fat; 31g carbohydrates; 6g protein; 6g fiber

Comments

  1. How come your Pin It button doesn’t work?

  2. Kerri Zayas says:

    I made this and it is AMAZING! So much flavor and the kids love it too! I do have to ask if the points plus are calculated on veg stock or chicken stock? The ingredients listed call for vegetable stock but the written directions have you add chicken stock. I just want to make sure I am calculating correctly! :) Oh and I agree if that was only 8 servings then this is a bargain for points!

    • laaloosh says:

      Oh geez…typo! I used a vegetable stock…. I’ll correct the directions. But, the fat free chicken stock I use in other recipes has almost identical nutrition stats, so it won’t affect the Points + value.

  3. This was delicious! It made much more than eight servings in my opinion. Looking forward to the leftovers. The whole family enjoyed it! Thanks for a terrific blog! I have started coming here first when meal planning.

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