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Minestrone Soup

Dr. Josh Axe
This hearty Italian vegetable soup is comforting and delicious.
5 from 1 vote
Course Entrée
Cuisine Vegan


  • 1 ½ tablespoons avocado oil
  • 2 carrots sliced
  • 1 white onion diced
  • 2 zucchinis end cut off and chopped
  • 3-4 stalks celery chopped
  • 2 ½ cups fresh green beans end cut off and chopped
  • 4-6 cups vegetable broth
  • One 24-ounce can diced tomatoes
  • Two 15-ounce cans kidney beans rinsed
  • Two 15-ounce cans white beans rinsed
  • 1 ½ cups water
  • 3 cups spinach
  • 2 cups gluten-free shell pasta
  • Fresh basil for topping


  • In a large pot, heat avocado oil and sautee carrots, onion, zucchini, celery and green beans for 5 minutes.
  • Add in broth, tomatoes, beans and water.
  • Bring soup to a boil, then reduce heat and simmer for 15 minutes.
  • Add spinach and pasta, stirring until well-combined. Allow to simmer for 20 minutes, or until pasta is tender.
  • Allow soup to rest for 10 minutes, then serve topped with basil.
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