Italian Minestrone Soup

Servings: 8-12

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 1-8 Hours (see below)

Equipment Needed:   Crockpot or Large Pot, Knife, Can Opener, Measuring Utensils

Ingredients:

Phase 1~

• 2 tablespoon avocado oil

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 2 stalks celery, sliced

• 5 cubed gold or red potatoes (optional)

• 2 large carrots, peeled and chopped

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme

• 2 fresh thyme stalks, leaves picked or 2 teaspoons dried basil

• 2 teaspoons smoked paprika

• 2 teaspoons chili flakes (optional; adjust to taste)

• 1 teaspoon salt (adjust to taste)

  Phase 2~

• 28–32 oz vegetable broth

• 1 medium zucchini, diced

• 2 (14-oz) cans diced tomatoes

• 2 teaspoons parsley (optional)

• 2 bay leaves

• 2 fresh rosemary twigs, finely chopped OR 2 teaspoons dried

• 4 cups water

• 1 small can tomato paste

• 2 teaspoons vegetable bouillon (optional)

  Phase 3~

• 1 (15-oz) can white beans, drained and rinsed

• 1 (15-oz) can kidney beans, drained and rinsed

• 1 cup frozen or fresh cut green beans

• ½ cup small shell pasta + ½ cup a second type of small pasta

  • Or substitute with 1 cup rice for a gluten-free option

• 2 cups baby spinach, stems removed

• 2 tablespoons olive oil, plus more to drizzle

  
  

Crockpot Directions:

1. Sauté the vegetables:

   Heat avocado oil in a pot over medium heat. Sauté the onions, garlic, celery, potatoes (optional) and carrots with the oregano, thyme, paprika, chili flakes, and salt until the vegetables begin to soften and become fragrant.

2. Add to crockpot:

   Transfer the sautéed vegetables to a crockpot. Add the zucchini, diced tomatoes, vegetable broth, water, tomato paste, green beans, rosemary, bay leaves, parsley (if using), and bouillon. Stir well.

3. Cook:

   Cover and cook on Low for 6-8 hours - best choice.

   This slow simmer gives the hearty vegetables, herbs, and broth time to develop a rich, deeply layered flavor that mimics a stovetop simmer.

   
   

   If you are pressed for time, you can cook it on High for 3-4 hours, but the vegetables may turn out a bit softer without the same depth of flavor.

   
   

4. Add the Beans & Greens (5–10 minutes): Stir in your canned beans (white and kidney) and chopped greens (like kale or spinach). Simmer uncovered for a few minutes until the greens wilt.

5. Add the Pasta (Final 10 minutes): Stir in your dry pasta directly into the soup and cook until al dente. (Pro-tip: If you expect to have leftovers, boil the pasta in a separate pot and add a scoop to individual bowls. If pasta sits in the leftover soup overnight, it will absorb all the broth and turn bloated.)

6. Serve:

   Remove bay leaves. Adjust seasoning if needed. Drizzle in the olive oil. Ladle into bowls.

   Eat and enjoy!

Stovetop Directions:

1. Sauté the vegetables:

    Heat avocado oil in a pot over medium heat. Sauté the onions, garlic, celery, potatoes (optional) and carrots with the oregano, thyme, paprika, chili flakes, and salt until the vegetables begin to soften and become fragrant.

2. Add to pot:

   Add the zucchini, diced tomatoes, vegetable broth, water, tomato paste, green beans, rosemary, bay leaves, parsley (if using), and bouillon. Stir well.

3. Cook:

   Cover and cook on Medium heat for 30 minutes.

4. Add the Beans & Greens (5–10 minutes): Stir in your canned beans (white and kidney) and chopped greens (like kale or spinach). Simmer uncovered for a few minutes until the greens wilt.

5. Add the Pasta (Final 10 minutes): Stir in your dry pasta directly into the soup and cook until al dente. (Pro-tip: If you expect to have leftovers, boil the pasta in a separate pot and add a scoop to individual bowls. If pasta sits in the leftover soup overnight, it will absorb all the broth and turn bloated.)

6. Serve:

   Remove bay leaves. Adjust seasoning if needed. Drizzle in the olive oil. Ladle into bowls.

    Eat and enjoy!