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Hearty Minestrone Soup


  • 1 tbs olive oil
  • 1 cup quinoa¬† omit for sweet potato
  • 1 can organic low sodium red kidney beans rinse(omit for hemp seeds
  • 32 oz low sodium vegetable broth
  • 26 oz crushed tomatoes low sodium
  • 10 oz fresh spinach also added in chopped zucchini
  • 12 oz bag frozen mirepoix or fresh
  • 3 garlic cloves
  • 1 tsp each fresh or frozen herbs such as basil oregano, parsley
  • Red pepper flakes optional
  • Salt & Pepper to taste
  • Frozen parm -cheese rind optiona(updated with nutritional yeast


  • Add oil to a stock pot on medium heat.
  • Add in garlic and let simmer a little (careful not to burn)
  • Add in mirepoix blend and cook 5 minutes through
  • Pour in vegetable stock, red kidney beans, and crushed tomatoes
  • Stir well to combine and bring to a boil
  • Once boiled add in rind and simmer for 20 minutes
  • Add in herbs and S&P
  • Taste test and adjust seasonings to your liking
  • Remove and discard cheese rind before serving
  • Enjoy!