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Nourishing CFC Minestrone Soup

Servings: 8

Ingredients

  • 2 Tbsps olive oil or avocado oil
  • 1 large yellow onion
  • 3-4 cloves fresh garlic
  • 2 carrots
  • 3 celery ribs
  • 3 bell peppers various colors
  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 14 ounce jars diced tomatoes
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 14 ounce cannellini beans, rinsed and drained
  • 1 cup fresh or frozen organic green peas
  • sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
  • 6 cups vegetable or chicken broth
  • A handful of fresh curly parsley chopped to finish

Optional:

  • shredded parmesan cheese to sprinkle

Instructions

  • Chop your onion and mince the garlic.
  • Peel the carrots and dice along with the celery, bell pepper, zucchini and squash.
  • Heat oil in a stockpot or dutch oven, over medium-high heat.
  • Add onion and garlic; sauté for 3 minutes.
  • Add carrots, celery, bell pepper, zucchini and squash. Cook until slightly golden.
  • Stir in the diced tomatoes.
  • Add all herbs and spices.
  • Pour in the broth and stir well.
  • Cover and cook on low for about 30 minutes.
  • Once the vegetables are tender add in the beans and peas.
  • Continue to simmer, about 10-15 minutes more.
  • Taste and adjust the seasonings to your taste.
  • Ladle into serving bowls.
  • Garnish with fresh parsley.
  • Sprinkle with parmesan cheese, if desired.
  • Enjoy!