Summer is the perfect time to enjoy a delicious and healthy minestrone soup. This hearty soup is packed with fresh vegetables. It’s the perfect dish for a summer potluck. Plus, it’s easy to make and can be tailored to your own personal taste preferences. So why not give summer minestrone a try this year? You won’t be disappointed!
Recipe
Serves 4
1 tablespoon coconut oil
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
2 garlic cloves, chopped
2 large zucchini, chopped
1 15-ounce can cannellini beans, drained and rinsed
½ pound fresh green beans, chopped
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried basil
1 32-ounce container of vegetable broth
sea salt and black pepper to taste
½ bunch parsley, chopped
How to Prepare
Place coconut oil in a large soup pot and melt over medium heat. Add onions, carrots, and celery. Cook until fragrant (about 3 minutes). Add garlic, zucchini, canned beans, green beans, bay leaf, thyme, basil, and vegetable broth. Mix well and cover. Simmer for about 20 minutes or until the vegetables are cooked through. Season with sea salt and pepper as needed. Add chopped parsley and serve.
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