Minestrone vegetable soup recipe

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When I am doing intermittent fasting I will not add pasta to this soup, but if you are feeding this to others you can always add the pasta at the end. My kids love it!

Ingredients

  • 4 tablespoons olive oil

  • 1 onion chopped

  • 3 large cloves garlic minced

  • 4 carrots chopped

  • 3-4 stalks of celery chopped

  • 1 small can of tomato paste

  • 3-4 cups chopped of seasonal vegetables (peas, broccoli, green beans, squash, zucchini, etc)

  • 1 teaspoon oregano

  • 1 teaspoon thyme

  • 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

  • 32 ounces of vegetable broth

  • 1 cup of water

  • 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

  • 2 cups baby spinach or chopped kale

  • 1 teaspoon of basil

  • 1 teaspoon of blessed salt ;)

  • 1/2 teaspoon of red pepper flakes if you like spicy

  • Parmesan cheese for optional topping

Instructions

  1. Heat olive oil In a large pot over medium heat. Add onion and garlic and cook until onion is softened.

  2. Add carrots, celery, broccoli, seasoned vegetables, and vegetable broth. Let simmer 20 - 30 minutes.

  3. Add remaining ingredients (beans, tomato paste, spinach) and season with salt, thyme, basil, oregano and red pepper flakes for spice.

  4. If you want to add pasta you cook that separately and add at the end.