Veggie Packed Minestrone
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
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.