Photo of Vegetarian minestrone soup with escarole by WW

Vegetarian minestrone soup with escarole

1 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
This hearty take on minestrone soup features 2 types of beans and tons of delicious veggies. Cook up a bit pot for chilly fall nights.


Olive oil

1 tsp(s), Extra Virgin

Uncooked onion(s)

1 cup(s), diced

Uncooked carrot(s)

1 cup(s), diced

Table salt

1½ tsp(s), divided

Black pepper

¼ pinch


3 cup(s), washed, chopped

Minced garlic

1 tbsp(s)

Crushed red pepper flakes


Vegetable broth

8 cup(s)

Canned diced tomatoes

30 oz, in Italian seasoning (two 15 oz cans)


15 oz, 1 can, rinsed and drained

Canned kidney beans

15 oz, 1 can, rinsed and drained

Uncooked whole wheat pasta

12 oz, such as shells or elbows (about 1 1/2 cups)

Frozen cut green beans

1 cup(s)

Grated Parmesan cheese

¼ oz

Fresh basil

¼ cup(s), chopped


  1. Heat oil over medium heat in a large stock pot. Add onion, carrot, ½ tsp salt and ¼ tsp pepper and cook, stirring frequently, until softened (10 minutes). Add escarole and sauté for 1 minute to wilt. Add garlic and red pepper and cook for 1 minute. Add stock tomatoes, chick peas, kidney beans, and green beans and bring to a boil. Add pasta and cook according to package instructions (7 minutes). Stir in additional 1 tsp salt, parmesan, and basil and serve.