Harvest Minestrone Soup 🌱
I know…SO many ingredients! Promise you, it’s completely worth the effort!
This soup is tasty, filling, warm, and SUPER satisfying…all while making a very nutritious meal that serves A LOT!
Chopping is very therapeutic to me, so I make this when I have a bunch of time to work in my kitchen…dice everything up nicely and throw it all in a large stockpot.
It’s really easy and ready to eat in under an hour, and this is good for several meals.
Make a really big pot and freeze what you don’t use during the week.
Minestrone soup lasts for 2-3 months in your freezer and it’s wonderful to have when you need something fast after work!Ingredients:
- 2 Tbsps avocado oil, or olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, peeled & diced small
- 2-3 cloves fresh garlic, minced
- tiny pinch of red pepper flakes
- 2 cups fresh zucchini, diced
- 2 cups green beans, cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 tsp turmeric
- sea salt and pepper to taste (about 1/4-1/2 teaspoon each)
- 1 28-ounce can organic crushed tomatoes with juice
- 8 cups bone broth, or stock of choice (vegetable, chicken, or beef)
- 4-5 heaping cups of organic baby kale
- 1 15-ounce can rinsed cannellini beans
- 1 15-ounce can rinsed chickpeas
- 1 cup uncooked quinoa
- Garnish with parmesan to taste if desired
- Garnish with fresh basil or finely chopped rosemary
- Place a very large stockpot over medium heat then add your oil, onions, carrots, and celery.
- Cook for about 5 minutes or until just softened.
- Add in the garlic and a pinch of red pepper flakes then cook for about one minute or until garlic begins to color.
- Add the zucchini, bell pepper, and the green beans, season with sea salt and pepper, add in the turmeric, stir and saute for a few more minutes.
- Add the crushed tomatoes with their juice and the broth/stock, then raise heat to high and bring to a boil.
- Lower the heat to medium/low and allow your soup to gently simmer (uncovered) for about 20 minutes or so.
- Add in the uncooked quinoa and cover your pot this time for 15 minutes. *Add more liquid if desired.
- Remove the lid, then add the kale, chickpeas, & beans, bring back to a very gentle boil and simmer for another 8 minutes or just until the kale is wilted and tender.
- Grate in the parmesan, add fresh basil and serve. (or do this for individual servings.) This soup makes A TON, which is great for meal prep, and future meals throughout the week.
- It lasts for 4-5 days in the fridge.
- This soup also freezes well, although I never have had any left to freeze. 😉