Whole30 Minestrone Soup

No other soup screams comfort and cozy like a big bowl of my hearty whole30 minestrone soup. Its tomatoey broth, jam packed with tender crisp veggies and traditional bean element, (even though we don’s add them in this recipe –  you do you though) is a flavor bomb in your mouth in each and every bite.

Writing this post, I am currently in the middle of my first Whole30. On a couple of consecutive cold days here in Long Beach I found myself craving a hearty bowl of minestrone soup. My dilemma, that a traditional minestrone soup calls for a few non compliant Whole30 ingredients. So, I got my butt in the kitchen and created my own. I knew it needed to be jam packed with flavor to compensate for the couple of key ingredients that would be missing. Trust me, this soup did not fall short!

I added some of my favorite and satisfying veggies, meaty portobello mushrooms and tender crisp zucchini. Red pepper flakes for the nicest punch of heat that compliments the diced tomatoes so well. Something about spice and tomato that is just so satisfying, am I right!? Spice House thyme and oregano are so fresh and add a depth of flavor that can’t be found from any other brand, seriously.

I currently have about 23 days of Whole30 left and I can assure you this recipe will play a leading role in my remaining days and well after. I inhaled my first (and second bowl)

10 /10! try. this. recipe. Heres before the inhalation – this bowl did not last long!

 

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Whole30 Minestrone Soup


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  • Author: Vinessa Rae
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Diet: Vegetarian

Description

Whole30 or not, this soup is beyond good!


Ingredients

Scale
  • 1 medium onion, diced
  • 23 celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini
  • 1 cup portobello mushrooms
  • 2 tbsp olive oil
  • 32oz chicken broth
  • 2 cups water
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp crushed red pepper
  • salt & pepper to taste

Instructions

heat olive oil in a heavy bottom dutch oven over medium heat

add in onion, celery and carrot, cook for 3 minutes

add in garlic, zucchini and mushrooms, cook for another 3-4 minutes

add in red pepper flakes and tomato paste, stir to combine until paste becomes smooth

pour in chicken broth, diced tomatoes, thyme, oregano, salt and pepper

bring to a boil then reduce heat, cover and cook for 30 minutes

top with some fresh basil and enjoy!

EQUIPMENT

le creuset

Notes

Not doing whole30? add in a can of cannellini beans at time of broth and diced tomatoes. serve over top of Ditalini pasta and top with parmesan cheese

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: whole30
  • Method: stovetop
  • Cuisine: italian

Nutrition

  • Serving Size: 1 cup

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