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Minestrone Soup

Minestrone Soup

Makes 4-6 servings

2 tablespoons avocado oil

1 yellow onion, diced

2 carrots, optionally peeled and diced

3 stalks celery, diced

2 medium parsnips, peeled and diced

1 bunch Swiss chard, leaves and stems separated - leaves chopped into bite size pieces and stems chopped small


3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

1 28-ounce can crushed tomatoes

6 cups chicken bone broth

1 14-ounce can kidney beans

1 14-ounce can great northern or cannellini beans

Lemon juice to taste

1. Heat oil in a large soup pot over medium-high heat. Add onion, carrots, celery, parsnips, Swiss chard stems, and a generous pinch of salt. Cook 5 minutes.

2. Add garlic, oregano, thyme, basil, and bay leaf. Sauté 30 seconds. Add crushed tomatoes and stir up any stuck bits from the bottom of the can. Add bone broth and ½ teaspoon salt, and bring to a simmer. Cook 5 minutes.

3. Add beans and chard leaves and cook an additional 5 minutes. Stir in lemon juice to taste and adjust salt as needed.


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