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Harvest Minestrone Soup

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.