Minestrone Soup

Hey Tribe! Today’s recipe is one of my favorites. It’s full of veggies and perfect for a chilly, fall day. This recipe is also a great addition to your meals if you’re joining us for the Fit For The Holidays challenge. #FFTH



*Makes about 6 servings.

1 zucchini

1 onion

1 large carrot

1 cup cut green beans

1-3 garlic cloves, minced

1 can crushed tomatoes

1 can dark red kidney beans

1 can white or great northern beans

1/2 cup small elbow pasta (whole grain)

3 tbs olive oil

4-6 cups vegetable broth

season to taste with: salt, pepper, oregano, basil, thyme, parsley,



  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus tomatoes, beans, carrot and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add pasta and cook for an additional 20 minutes or until desired consistency.

I ate 3 bowls of this stuff on Sunday! It was SO good 🙂 Enjoy!


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