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

Instructions:

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.

Enjoy!

❤Rachel Enjoy and remember to tag me @CleanFoodCrush in your #CleanEating Creations 🙂 

Harvest Minestrone Soup

January 16, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner

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

Instructions

1. Place a very large stockpot over medium heat then add your oil, onions, carrots, and celery.
2. Cook for about 5 minutes or until just softened.
3. Add in the garlic and a pinch of red pepper flakes then cook for about one minute or until garlic begins to color.
4. 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.
5. Add the crushed tomatoes with their juice and the broth/stock, then raise heat to high and bring to a boil.
6. Lower the heat to medium/low and allow your soup to gently simmer (uncovered) for about 20 minutes or so.
7. Add in the uncooked quinoa and cover your pot this time for 15 minutes. *Add more liquid if desired.
8. 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.
9. 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.
10. It lasts for 4-5 days in the fridge.
11. This soup also freezes well, although I never have had any left to freeze.

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com