Healthy Minestrone Soup

Learn how to make a hearty, healthy minestrone soup in less than an hour.

Minestrone soup is a comforting autumn and winter food that is easy to make. It can be prepared to be vegetarian or vegan, too, to fit into a special diet or just for meatless Monday.

Serves: 12 (1-cup servings)

Prep Time: 20 minutes

Cook Time: 40 minutes


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  • 1 tablespoon avocado oil
  • 1 small white onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 small zucchini, chopped
  • 1 small summer squash, chopped
  • 2 stalks of celery, chopped
  • 3 carrots, chopped or grated
  • 32-ounce container low-sodium vegetable broth or equivalent amount of homemade broth
  • 4 15-ounce cans of low-sodium beans, rinsed and drained *
  • 1 14-ounce can diced tomatoes
  • 2 tablespoons fresh or 2 teaspoons dried parsley
  • 2 tablespoons fresh or 2 teaspoons dried oregano
  • 1 teaspoon salt, optional
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 3 cups water
  • 1 10-ounce bag baby spinach or large handful kale or Swiss chard, roughly chopped
  • 1/2 cup elbow, penne, or rotini pasta made from vegetables, like Banza
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  1. In a large soup pot, heat oil over medium heat until hot. Add onions and garlic, and cook until onions are translucent, about 4 minutes.
  2. Add zucchini, summer squash, celery, and carrots, and cook for 4-5 minutes longer.
  3. Add remaining ingredients except spinach and pasta.
  4. Bring to a boil, then reduce to a simmer for 20 minutes.
  5. Add spinach and pasta and simmer for 20 more minutes.

*You can use any types of beans you like. Cannellini, kidney, garbanzo, and black beans all work well, and you can mix and match.

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