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!
- 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