Easy Minestrone Soup

Oh the weather outside is frightful but the soup is so delightful… let it snow parmigiano cheese!

For those living in warm locations like Florida or California, I am (peanut butter and) JELLY right now. It is seriously freezing. I like walking to the gym since it’s only two streets away from my home but the walk is becoming unbearable. An eight minute walk feels like twenty-five with cold wind in the face, icy sidewalk patches to dodge and winter attire that makes you feel as heavy as a polar bear. But at the end of one of those walks, nothing satifies more than a hot bowl of soup – minestrone being one of my favorites!


Sometimes I imagine my bowl of soup being a hot tub for my tongue but then I realize I’d rather jump all in too with the temperature in the negatives!


This minestrone soup is vegetarian and vegan-friendly and an excellent way to eat loads of vegetables and plant based protein from the legumes. It’s perfect for a cold winter’ day!


Easy Minestrone Soup (serves 5-6)


  • 2 onions, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 cup green beans, diced
  • 3 potatoes, diced
  • 6 cups water
  • 3 tbsp tomato paste
  • 2 tsp pink sea salt
  • chili pepper, to taste
  • 1 19 oz can beans of choice (I love chickpeas, white kidney beans, red kidney beans or a mix)
  • Optional: cheese for serving (if dairy-free, skip or use a plant-based variety)


  1. In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add diced onion and sauté for 5-7 minutes.
  2. Add diced carrots, celery, green beans and potatoes along with the water, tomato paste, sea salt and chili pepper. Bring to a boil and simmer until vegetables are tender, about 25-30 minutes or according to preference. At the end, add the beans and mix.
  3. Enjoy immediately or let cool and store in Mason jars for up to 1 week in the fridge.


happy cooking,




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