Minestrone Soup Recipe (Whole30, Vegan & Paleo)

It is always the right time to make this Whole30 Minestrone Soup. This hearty Italian inspired vegetable soup is easy and very adaptable. Switch out any of the veggies for what you have in your pantry or add a few extra. This is probably one of the healthiest recipes you could make and not to mention its super easy. It’s also a great way to clear out the extra veggies you have leftover in the fridge.

Minestrone Soup Recipe (Whole30, Vegan & Paleo)

Print Recipe

Ingredients

• 2 tbsp olive oil
• 1 yellow onion chopped
• 2 large carrots chopped
• 2 celery stalks chopped
• 4 garlic cloves minced
• 3 medium zucchinis chopped
• 4 tbsp tomato paste
• 1/2 tsp crushed red pepper optional
• 2 cups green beans cut into 2 inch pieces
• 3 cups mushrooms chopped
• 6 cups bone broth or vegetable broth for vegan
• 2 14.5 oz cans diced tomato
• 2 tsp oregano
• 2 tsp dried basil
• Salt and pepper to taste
• Basil for garnish

Instructions

• In a large soup pot, heat olive oil on medium heat. When oil is hot, add in onion, carrots and celery. Season with ½ tsp salt and ½ tsp pepper. Sauté for 5-6 minutes, until the veggies are tender.
• Add in zucchini, garlic and red pepper. Sauté for 3-5 more minutes, until zucchini has softened.
• Add in tomato paste and stir until all the vegetables are coated.
• Pour in bone broth and stir until tomato paste is combined with broth.
• Add in canned tomatoes, spices and bring to a boil. When soup is boiling, reduce heat and  add in green beans and mushrooms. Cook until green beans are soft, about 10 minutes. Season with salt and pepper to taste.
• Serve hot and garnish with basil!