Whole 30 Minestrone Soup

A bowl of healthy, veggie packed, and flavorful soup that is perfect on a hot summer day or a cold winter’s night.

This Whole 30 and Paleo Minestrone soup is one of my favorite soups! Minestrone is just another name for an Italian vegetable soup that is rich in flavor and nutrients. If you are completing a Whole 30 round, make a big batch and it is perfect for dinner and lunches. If you are not doing a Whole 30, and have no sensitivity to gluten or dairy, it is absolutely delicious if you add some cooked pasta and/or parmesan cheese. This hearty soup is an Italian classic that has tons of veggies and is guranteed to be devoured. Make sure to add plenty of fresh ground black pepper.

Simple ingredients I use to make Whole 30 Minestrone Soup

extra virgin olive oil
yellow onion
celery
carrots
garlic cloves
tomato paste
vegetable broth
fresh green beans
zucchini
yellow squash
Yukon gold potatoes
Italian Seasoning
salt
pepper
can tomato sauce
bay leaves
fresh spinach

Minestrone (Whole 30, Paleo)

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Ingredients

2 tbsp extra virgin olive oil
1 large, yellow onion, chopped
3 celery stalks, sliced
3 carrots, sliced
2 garlic cloves, minced
2 tbsp tomato paste
8 cups vegetable broth
2 cups fresh green beans
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
3 Yukon gold potatoes, peeled and cut into 1 inch chunks
2 tbsp Italian Seasoning
1 tsp salt
1 tsp pepper
8 oz can tomato sauce
2 bay leaves
2 cups fresh spinach

Instructions

Set a large soup pot over medium high-heat. Saute onions, celery, carrots, and garlic for about 5 minutes or until vegetables are soft.
Add tomato paste and stir. Pour in chicken broth, green beans , zucchini, squash, and potatoes.
Add Italian seasoning, salt, pepper, tomato sauce, bay leaves. Cover and simmer for 20 minutes. Uncover add spinach, stir and serve with fresh ground pepper. Enjoy!