Chef sprinkling spices

Minestrone Soup

(Better than Olive Garden, shhh!)


Finally, a Minestrone soup that’s easy and delicious! Vary the vegetables to your family’s liking and serve with homemade bread or cornbread. Remember a fresh salad, for health’s sake! “Live food for Life.” And use organic ingredients for your health and the health of the world.

Bowl of hot Minestrone Soup by Eden's Corner.



3 T. organic olive oil or your favorite such as coconut

1 c. white onion, minced or use 1 T. powdered if none is available or you’re in a hurry

½ c. green beans preferably fresh, frozen or canned

½ c. zucchini, fresh or frozen sliced

1 stalk or more of celery, minced

4 cloves garlic, minced or 1 heaping T. of powdered

4 c. organic vegetable broth, make your own, store bought or use dehydrated from a reputable source such as a health food store.

4 c. cooked red beans, or in a hurry use 2 (15 ounce) cans

4 c. cooked white beans or 2 (15 ounce) cans

2 c. fresh tomatoes, diced or 1 (14-16 ounce) can diced tomatoes

½ c. carrot, shredded or julienned

2 T. fresh parsley, minced or 1 T. dried

1-2 t. dried oregano

½ t. black pepper

1 ½ t. Himalayan Pink Salt

¼ t. dried thyme

½ t. dried basil

3 c. pure cold water

4 c. fresh baby spinach (or substitute 4 c. fresh basil, stems removed, or a combination of nutritious greens)

½ c. organic whole wheat or veggie small shell pasta



Heat cast iron skillet on medium heat. When pan is hot add oil. Sauté onion, celery, garlic, green beans, and zucchini for 5 minutes or so.


Add vegetables, including beans and broth to soup pot, cold water and herbs and spices.


Bring to a boil, then reduce heat and allow to simmer for 30 minutes.

Add spinach (or other greens you prefer such as kale) and pasta and cook for an additional 20 minutes. Peruse bean wrap recipe for healthiest method of cooking beans (for better digestion).

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