Super Veg Minestrone Soup

Advanced & Core Plan
Serves 3-4
2 teaspoons coconut oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
2 teaspoons minced garlic
2 medium organic yellow squash, chopped
2 medium organic zucchini, chopped
2 medium carrots, chopped (Core Plan)
6  organic Roma tomatoes, chopped OR 2 cans organic crushed tomatoes (no need to blend) + 2 chopped whole tomatoes
40 oz. organic, free range chicken broth, divided
1 can Great Northern beans, rinsed & drained
1  6 oz. bag of fresh baby spinach or 5-6 leaves kale, stems removed and chopped
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated asiago or parmesan cheese

Heat oil in a dutch oven over medium high heat.  Add onion to pan and sauté  until softened, stirring frequently.  Add oregano, garlic, sea salt, and pepper and heat through.    Stir in squash, zucchini, and carrot sauté about 5 more minutes or until vegetables are tender.  While the vegetables are cooking, place all but one cup of the chopped Roma tomatoes and a small amount of the broth in a blender and blend to a smooth consistency.   Add the tomato mixture along with the remaining chopped tomatoes, beans, and the remaining broth.  If using kale, add it here.  Bring to a boil. reduce heat; simmer about 20 minutes.

Remove from heat. If using spinach, stir it in here along with additional sea salt and pepper if desired.  Top with grated cheese.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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