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Healthy Vegetable Minestrone Soup

This Minestrone Soup recipe is chock full of vegetables in a chicken or vegetable stock base.  Add chicken to make it a little more hearty or leave the chicken out and use vegetable stock to make it vegetarian.  Either way, it makes a quick lunch that easy to serve from freezer to table and is healthy, low-calorie and quite tasty!

Minestrone Soup


Abbi @ onceamonthmeals.com



In a large soup pot, saute onion, carrot, celery and garlic in oil until tender.  Add broth, vegetables, macaroni and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered 5 minutes.  Add chicken if using and zucchini and cook until zucchini is crisp tender.  Discard bay leaf.  

Freezing Directions:

Cool.  Transfer to gallon zipper bags and freeze.  To serve.  Thaw.  Reheat on stovetop.

Servings: 6

Nutritional Data:  Serving Size = 1.5 cups.  Calories – 184, Total Fat – 4.2 g, Total Carbohydrates – 22.2 g, Protein – 14.2 g, Dietary Fiber – 5.6 g.  WW Plus Points:  4

5 Responses to “Healthy Vegetable Minestrone Soup”

  1. Jill says:

    if I wanted to make this into a freezer crock pot meal All I would need to do it leave the broth and pasta out until day of cooking right? This sounds yummy

  2. Christine says:

    How could this be modified for the crock pot?

    • abbi says:

      I think you could combine all ingredients in the crock pot, except the pasta and cook on low for about 8 hours. Then, add pasta and cook for about 30 minutes on high until it is cooked through. I think you could also combine everything except pasta and freeze like the previous comment mentioned and then thaw and proceed with the above instructions.

  3. cream soup recipes…

    […]Healthy Vegetable Minestrone Soup | OAMC from Once A Month Mom[…]…

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