Weight Watchers Minestrone Soup
Weight Watchers Minestrone Soup! Let's make the soup you are craving on a cold day. It's wholesome and comforting. This dish is a medley of fresh vegetables and aromatic herbs. It proves that low-calorie meals can be satisfying and flavorful. It's a perfect balance of taste and nutrition. Enjoy this hearty Italian classic from Weight Watchers.
Ingredients
- 1½ tsp extra virgin olive oil
- 2-3 cloves garlic finely minced
- ½ medium yellow onion finely chopped
- 3 medium carrots finely chopped
- 3 large celery stalks finely chopped
- 28 oz. tomatoes petite-diced undrained
- 15.5 oz. cannellini beans drained and rinsed
- 4 cup vegetable broth
- 2 whole bay leaves
- 1 tablespoon fresh rosemary finely chopped (or 1 t. dried)
- 1 tablespoon fresh thyme or 1 t. dried
- 1 tablespoon fresh oregano or 1 t. dried
- ½ tablespoon red pepper flakes crushed
- Sea salt to taste
- black pepper to taste
- 3 inch Parmesan cheese rind Optional
- 2 cup pasta
- 2 cup green beans fresh cut into ½” pieces
- 2 cup arugula
Optional Garnish:
- ¼ cup fresh parsley leaves chopped
- Parmesan cheese Freshly grated
Instructions
- Heat olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
- Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
- Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
- While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl. Cover and set aside.
- Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
- Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
- To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!