Harvest Minestrone Soup { PACKED full of ingredients, but I promise it’s SO wor…

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Harvest Minestrone Soup ūüĆĪ
{ PACKED full of ingredients, but I promise it’s SO worth the effort! It’s tasty, filling, warm & satisfying…all while making an nutritious meal that serves A LOT!

makes about 8-10 servings, 1.5 cups is a serving size
Ingredients:
2 Tbsps avocado oil, or olive oil
1 yellow onion, diced
3 celery stalks, diced
3 carrots, peeled & diced small
2-3 cloves fresh garlic, minced
tiny pinch of red pepper flakes
2 cups fresh zucchini, diced
2 cups green beans, cut into 1 inch pieces
1 red bell pepper, diced
1 tsp turmeric
sea salt and pepper to taste (about 1/4-1/2 teaspoon each)
1 28-ounce can organic crushed tomatoes with juice
8 cups bone broth, or stock of choice (vegetable, chicken, or beef)
4-5 heaping cups of organic baby kale
1 15-ounce can rinsed cannellini beans
1 15-ounce can rinsed chickpeas
1 cup uncooked quinoa

Garnish with parmesan to taste if desired
Garnish with fresh basil or finely chopped rosemary

Instructions:
Place a very large stockpot over medium heat then add your oil, onions, carrots and celery. Cook for about 5 minutes or until just softened.

Add in the garlic and a pinch of red pepper flakes then cook for about one minute or until garlic begins to color.

Add the zucchini, bell pepper, and the green beans, season with sea salt and pepper, add in the turmeric, stir and saute for a few more minutes.

Add the crushed tomatoes with their juice and the broth/stock, then raise heat to high and bring to a boil.
Lower the heat to medium/low and allow your soup to gently simmer (uncovered) for about 20 minutes or so.

Add in the uncooked quinoa and cover your pot this time for 15 minutes. *Add more liquid if desired.

Remove the lid, then add the kale, chickpeas, & beans, bring back to a very gentle boil and simmer for another 8 minutes or just until the kale is wilted and tender.

Grate in the parmesan, add fresh basil and serve. (or do this for individual servings.) This soup makes A TON, which is great for meal prep, and future meals throughout the week.
It lasts for 4-5 days in the fridge.
I’ve been told that it also freezes well, although I never have had any left to freeze. ūüėČ
Enjoy!
‚̧Rachel

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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