Minestrone Soup - Whole30

Name: Minestrone Soup - Whole30
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons extra-virgin olive oil; 2 small carrots - diced; 1 small yellow onion - diced; 2 stalks celery – thinly sliced; Kosher salt; 1 clove garlic; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 1.5 litres chicken or vegetable stock; 2 small zucchinis – thinly sliced into half moons; 1 small head broccoli – roughly chopped; 1 large white or yellow potato (peeled and diced); ¼ teaspoon freshly-cracked black pepper; 2 bay leaves; 2 cups baby spinach; dried chili flakes (optional, for garnish)

3 steps

Prep:10minCook:40min

This Whole30 Minestrone Soup is an easy and delicious way to use up whatever veggies you have in the fridge and feed a crowd.

Updated at: Thu, 17 Aug 2023 14:10:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories330.8 kcal (17%)

Total Fat15.8 g (23%)

Carbs35.3 g (14%)

Sugars12.1 g (13%)

Protein13.5 g (27%)

Sodium802.3 mg (40%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsextra-virgin olive oil

1 teaspoondried oregano

2 tablespoonstomato paste

1.5 litreschicken stock

or vegetable

2zucchinis

small, thinly sliced into half moons

1 headbroccoli

small, roughly chopped

1white potato

large, or yellow, peeled and diced

¼ teaspoonblack pepper

freshly-cracked

2bay leaves

2 cupsbaby spinach

dried chili flakes

optional, for garnish

Instructions

Step 1

Preheat a sauté pan or stock pot over medium heat. Add oil and heat until shimmering. Add carrots, onion and celery and season with a pinch of salt. Cook, stirring, until onions are translucent, around 5 minutes. Add garlic and oregano and cook, stirring, for 1 minute.

Step 2

Add tomato paste and cook, stirring to coat, for 2 minutes. Add stock and stir through until combined. Add zucchini, broccoli and potato. Raise heat to high and bring soup to a gentle simmer. Add bay leaves and black pepper, lower heat to low, cover with a lid and cook 25-30 minutes or until the potatoes are fork tender.

Step 3

Add spinach and stir through until wilted. Taste the soup for seasoning and adjust with salt and pepper as desired. Let soup cool for 10 minutes before serving in individual serving bowls and garnishing with chili flakes, if using.

View on cookprimalgourmet.com

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