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Vegetable Minestrone Soup

Super Veggie Minestrone Soup

This yummy veggie packed soup is perfect for a cool night or reheated for a quick lunch! Try it out today, and you'll be happy you did!
Cook Time 1 hr
Course Soup
Cuisine Italian
Servings 4 Servings


  • 2 tsp coconut oil
  • 1 medium yellow onion
  • 2 tsp fresh oregano chopped or 1/2 teaspoon dried oregano
  • 2 tsp minced garlic
  • 2 medium organic yellow squash chopped
  • 2 medium organic zucchini chopped
  • 2 medium carrots chopped (Core Plan)
  • 6 organic Roma tomatoes chopped
  • 40 oz. chicken broth free range, divided
  • 1 can Great Northern beans rinsed & drained
  • 6 oz. bag of fresh baby spinach or 5-6 leaves kale stems removed and chopped
  • ¾ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 cup grated asiago or parmesan cheese


  • Heat oil in a dutch oven over medium high heat.
  • Add onion to pan and sauté until softened, stirring frequently. Add oregano, garlic, sea salt, and pepper and heat through.
  • Stir in squash, zucchini, and carrot sauté about 5 more minutes or until vegetables are tender.
  • While the vegetables are cooking, place all but one cup of the chopped Roma tomatoes and a small amount of the broth in a blender and blend to a smooth consistency.
  • Add the tomato mixture along with the remaining chopped tomatoes, beans, and the remaining broth. If using kale, add it here.
  • Bring to a boil, then reduce heat; simmer about 20 minutes.
  • Remove from heat. If using spinach, stir it in here along with additional sea salt and pepper if desired.
  • Top with grated cheese, and enjoy.