Mindful Minestrone Soup
Servings
6
Servings
6
Ingredients
  • 1/4cup vegetable broth or 2 tablespoons coconut oilwe prefer broth
  • 1 onioncoarsely chopped
  • 2 celery stalkschopped
  • 1 carrotchopped
  • 1 zucchinisliced
  • 1teaspoon fresh thyme
  • 1 bay leaf
  • 1 15-ounce can stewed tomatoes
  • 4cups low-sodium vegetable broth
  • 2cups kidney beanssoaked, rinsed, and cooked (only use canned beans in a pinch)
  • Shirataki orzo-style noodles(optional)
  • 2cups fresh spinach
  • 2tablespoons fresh parsley
  • salt and pepper to taste
Instructions
  1. Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
  2. Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
  3. Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
  4. Add spinach and parsley last, just before serving. Stir in and let settle for a minute. Season with salt and pepper to taste.
Recipe Notes

Minestrone soup is a favorite in the Amen household. Our version is filled with nutrient-rich veggies and high-fiber beans that keep you feeling full longer. If you love pasta in your minestrone soup, try adding Shirataki orzo-style noodles.

 

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Mindful Minestrone Soup
Votes: 2
Rating: 4
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Servings
Ingredients
  • 1/4 cup vegetable broth or 2 tablespoons coconut oil we prefer broth
  • 1 onion coarsely chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 zucchini sliced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 15-ounce can stewed tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 cups kidney beans soaked, rinsed, and cooked (only use canned beans in a pinch)
  • Shirataki orzo-style noodles (optional)
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley
  • salt and pepper to taste
Servings
Ingredients
  • 1/4 cup vegetable broth or 2 tablespoons coconut oil we prefer broth
  • 1 onion coarsely chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 zucchini sliced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 15-ounce can stewed tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 cups kidney beans soaked, rinsed, and cooked (only use canned beans in a pinch)
  • Shirataki orzo-style noodles (optional)
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley
  • salt and pepper to taste
Votes: 2
Rating: 4
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
  2. Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
  3. Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
  4. Add spinach and parsley last, just before serving. Stir in and let settle for a minute. Season with salt and pepper to taste.
Recipe Notes

Minestrone soup is a favorite in the Amen household. Our version is filled with nutrient-rich veggies and high-fiber beans that keep you feeling full longer. If you love pasta in your minestrone soup, try adding Shirataki orzo-style noodles.

 

ProBrainBiotics 60ct
The best-selling probiotic that supports your brain AND gut health. With 3 billion CFU or gut microbiome that helps to promote healthy digestion, positive mood and healthier response to everyday stress. Get 21% OFF with coupon code TANA21 at checkout.