Minestrone Soup: Thick and Nutrient-Dense

Ingredients

• avocado oil1½ tablespoons
• carrots, sliced2
• white onion, diced1
• zucchini, end cut off and chopped2
• stalks celery, chopped3–4
• fresh green beans, ends cut off and chopped2½ cups
• chicken bone broth (substitute vegetable broth to keep this vegetarian and vegan)4–6 cups
• one 24-ounce can diced tomatoes
• two 15-ounce cans kidney beans, rinsed (or soak dry beans overnight)
• two 15-ounce cans white beans, rinsed (or soak dry beans overnight)
• water1½ cups
• fresh spinach3 cups
• gluten-free shell pasta2 cups
• fresh basil for topping

Method

1. In a large pot, heat avocado oil and sauté carrots, onion, zucchini, celery and green beans for 5 minutes.
2. Add in broth, tomatoes, beans and water.
3. Bring soup to a boil then reduce heat and simmer for 15 minutes.
4. Add spinach and pasta, stirring until well-combines and allow to simmer for 20 minutes, or until pasta is tender.
5. Allow soup to rest for 10 minutes then serve topped with basil.