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Minestrone Soup Recipe (Whole30, Vegan & Paleo)

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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!