Garden Minestrone Soup

Eating healthy does not mean boring or tasteless. It means delicious and colorful. Seasonings, textures and layers of flavors are your friend.

This recipe is from Fueled with Core 7 Fitness. I wrote it. During the first week of the program you are doing a cleanse, but it’s an eating cleanse. And eating amazing vegetables is key. This soup is great. It’s filling. It’s tasty. And it also freezes nicely. For more information on Fueled, go here. It’s a whole, body, mind, spirit program that focuses on health and strength. A wholeness unlike any other program out there.

Garden Minestrone Soup

1 sweet onion, diced

3 carrots, peeled and diced or 1 1/2 cup shredded carrots

3 celery stalks, diced

1 tbsp. olive oil

1 tbsp. dried basil

1 tsp. Kosher salt

2 garlic cloves, minced

28 oz. crushed tomatoes

6 cups vegetable broth or water

2 bay leaves

1 medium zucchini, diced

1 cup frozen green beans

1 cup shredded red cabbage

1 jalapeno, seeded and diced

In a large stockpot, sauté the onion, carrots, and celery in 1 tbsp. olive oil. Stirring occasionally until translucent and the carrots are tender but still crispy, about 4-5 minutes.

Add the zucchini, green beans and cabbage with jalapeno. Stir to combine and to start heating through. Then add Kosher salt, garlic and dried basil. Stir to combine and season the vegetables. Cook for another 8-9 minutes, stirring occasionally.

Then add the crushed tomatoes, veggie broth, water, bay leaves. Bring to a simmer and cook for 10 minutes. Serve hot or cool and freeze in single serving containers. Garnish with fresh basil for added flavor.

Happy healthy eating!

-W