It’s been a hot minute since I blogged, let alone shared a recipe, and I’m so happy to be back!

This recipe has been rolling around in my head, and the notes app on my phone for a long time. While I’ve been cooking this whole time since I last shared a recipe, I actually got a bit tired of writing down every detail. Sorry about that! I often fly by the seat of my pants in the kitchen, creating yummy meals from leftovers and various ingredients I have on hand.

I’m curious, are you more a recipe follower, or do you like to wing it in the kitchen?

Anyway, for my first recipe back in action I’ve got this nourishing, veggie-packed minestrone for you! My aim here was to get in a bunch of veggies that were easy to find and affordable! I highly recommend that you make your own bone broth for this recipe, but if you aren’t able to, there are a few brands on the market now that will do the trick. Look for brands like Kettle & Fire, Bonafide or Bare Bones. If you don’t find them near the other broths in the soup aisle, be sure to scan through the frozen section! In a pinch, you can go for the Pacific Foods bone broth, but I can’t say if their cooking methods will bring about the gut-healing gelatin that we look for in nutrient dense bone broth.

Veggie Packed Minestrone

Course: Soup
Servings: 4 people
Author: Suzie Bauer


  • 2 Tbsp Fat (butter, bacon fat, or olive oil)
  • 1 medium Onion diced
  • 3 medium Carrots sliced 1/4" thick
  • 4 stocks Celery sliced 1/4" thick
  • 2 cloves Garlic minced
  • 1 medium Zucchini cut into 1/2" pieces
  • 1 1/2 cup Green Beans cut into 1 1/2" pieces
  • 2-13.5 oz cans of Diced Tomatoes undrained
  • 2 cups Bone Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 1/2 tsp Sea Salt or more to taste
  • 1/4 tsp Black Pepper or more to taste
  • Fresh Basil for garnish


  • In a large dutch oven or pot over medium-high heat, melt fat of choice. Add onion, celery, and carrots, and saute for 4 minutes, stirring frequently to prevent burning. Add garlic and saute for 1 minute.
  • Add zucchini, green beans, dried basil, oregano, salt and pepper, and stir. Cook for 3 minutes, stirring frequently.
  • Add diced tomatoes and bone broth. Stir to combine and bring to a boil. Reduce heat and simmer on medium-low for 20 minutes.
  • Serve in a bowl with fresh basil on top.


To boost the amount of veggies even more, add 2 cups of fresh baby spinach to the soup and stir. Let the spinach wilt (cook down) for a few minutes before serving.

I’d love to hear from you if you make this soup! Leave a comment below and let me know what you think!