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Minestrone Soup


Although I live in Florida and our fall season feels more like a hot summer’s day in Maine, I couldn’t wait for the weather to cool down to make my famous minestrone soup. I simply had to have some! This soup is brimming with thick, hearty veggies, fresh herbs and tons of flavor. After devouring my first bowl, I had to remember why I only make this soup a few times a year. It’s so delicious, it can be enjoyed all year long.

As you can see from the ingredient list, there is a lot going on here. I use kidney, garbanzo and cannellini beans for added protein, variety and flavor. If you’re thinking of only using 1 or 2 of the beans or substituting with another bean, I’d reconsider. The recipe isn’t the same unless all 3 beans are included. While you may end up with a soup that is tasty, you will totally miss out on this experience. If you have to make a special trip to the store, it’s going to be worth it.

Another key component to this recipe is FRESH. Fresh green beans, savoy cabbage, carrots, celery, onion, basil and parsley. I used all organic which makes a huge difference for me. If you cannot buy all organic, at least purchase organic russet potatoes. And for the tomatoes, try your hardest to use Organic BPA-Free canned or fresh. Without going through a lengthy explanation here, I recommend you read 7 Foods Experts Won’t Eat. Hopefully, after reading this you’ll never use conventional potatoes and conventionally canned tomatoes ever again.  😯

This recipe makes a pretty large batch of soup, so it’s perfect if you’re having lots of company over for dinner or attending a party. If you’re cooking for one or two, go ahead and freeze the leftovers to enjoy at a later date. 😀


Minestrone Soup
  • 32 oz. vegetable broth (I like Pacific, Organic and low sodium)
  • 3 tbsp. EVOO
  • 3-4 tbsp. Ghee (omit for vegans, and use more EVOO)
  • 1 Bay Leaf
  • 1 tbsp. freshly chopped parsley
  • 1 tbsp. freshly chopped basil
  • 4 carrots, peeled and cut in ½” pieces
  • 4 celery stalks, cut in ½” pieces
  • 1 zucchini, sliced in to ½” pieces
  • 5 organic tomatoes (large), peeled and chopped or 1 (32oz) BPA-Free canned tomatoes (I like Muir Glenn Organics)
  • 4 organic russet potatoes (large), peeled and cut into ¾” cubes
  • 1 onion, diced
  • 6 garlic cloves, diced
  • 2 cups fresh green beans, cut into bite-size pieces
  • ½ head of savoy cabbage, or any other type of green cabbage, chopped into large pieces
  • 1 can kidney beans (I like Eden Organic BPA-Free)
  • 1 can garbanzo beans (I like Eden Organic BPA-Free)
  • 1 can cannellini beans (I like Eden Organic BPA-Free)
  • or ½ cup of each dry bean *see below for soaking instructions
  • ½ cup Nutritional Yeast, optional (recommended for those opting out of using Ghee, the nutritional yeast will substitute for the savory flavor that Ghee provides)
  • Himalayan Salt and black pepper to taste
  1. Add 2 tbsp. Ghee and 2 tbsp. EVOO to a large stock pot and sauté garlic, celery, onion, carrots, and green beans on low for 15 minutes or until veggies are slightly tender.
  2. Add the vegetable broth, parsley, basil, bay leaf, tomatoes and potatoes and bring to a boil. Reduce heat and simmer for 10 minutes, or until potatoes begin to soften.
  3. Next, drain and rinse the canned beans, and add to the pot along with the zucchini and chopped cabbage.
  4. Simmer for another 5-10 minutes more until potatoes can be easily pierced with a fork. At this point, I like to add an additional heaping spoonful of Ghee for more flavor.
  5. Take off heat and add Nutritional Yeast, salt and pepper to taste.
If using dry beans:
  1. Soak for 18-24 hours and cook ahead of time.
Nutrition Information
Serving size: 8-10
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Delectable, delightful, scrumptious and yumptious with each spoonful. I can’t get enough, and neither will you. What’s your thoughts? A favorite soup recipe to share? Please let me know and leave a comment below. And as always, if you’d like updates with more info like this, please join me at Facebook, Twitter, Pinterest and Instagram.



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