Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
It packs in tons of filling veggies without packing on the calories.
Plus, it happens to be entirely plant-based.
This easy recipe makes a big batch for lunches or veggie-packed snacks all week.
If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
To make a vegetarian version use vegetable rather than chicken broth.
Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Serve this winter soup topped with a sprinkle of Parmesan cheese, and a side of garlic toast.
If leftovers get too thick in the fridge, add a little broth when you reheat it.
Serve with crusty bread and a glass of malbec.
Veggistrone
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.
It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.
Recipe by Nancy Baggett for EatingWell.
Savory Bean Spinach Soup
Let a slow cooker complete this vegetarian soup.
Serve it in cups as a sandwich side or ladle it into bowls for a light meal.
