You can’t have a conversation about the best vegetable soups without mentioning minestrone soup. A thick and hearty soup of Italian origin, minestrone soup is chock full of healthy veggies, bone broth, and usually either pasta or rice. It really is a fantastic bowl of soup. So with that in mind, today I’ll be showing you how to make the mightiest minestrone soup recipe to detoxify your body and mind that you’ll ever see. It passes on the rice and pasta, instead using white potatoes, zucchini, and a couple of different kinds of beans to go along with the fantastic mix of fresh vegetables that you’d usually find in minestrone soup. This soup is a great choice for either lunch or dinner, but it’s even better when warmed up as leftovers. Give this recipe a shot – it might just become your new favorite way to make minestrone soup.

How to Make the Best Minestrone Soup

You can use either a large pot or a Dutch oven when making this soup recipe – either option works perfectly. Whatever you choose, heat up one tablespoon of olive oil over a medium heat and then start cooking your chopped onion. Cook the onion until it’s soft and translucent, and then add your minced garlic cloves and cook them for an additional 30 seconds. Part of what makes this minestrone soup so mighty is the great ingredients that go into making it, and it all starts with the onion and garlic. Both of these foods are so incredibly good for your health that one study dubbed onions a ‘global benefit to health’ (1) while another study claimed that eating garlic and onion could actually be ‘a matter of life or death’. (2) It’s no wonder that most of the soup recipes I make usually tend to include at least one of them!

Go ahead and add in the white potatoes, carrots, green beans, diced tomatoes, dried thyme, bone broth, and water next. Bring the soup to a low boil and leave everything to cook for about 15-20 minutes. With the exception of the potatoes, everything else that you’re adding in are pretty common staples to use when making minestrone soup. They all add an abundance of vitamins, minerals, and phytonutrients into the mix while also helping to make the soup nice and hearty.

Once you’ve cooked the soup enough that the potatoes are fork tender, you can then stir in the zucchini and white beans. Since we won’t be using rice or pasta in this copycat recipe, I like to instead add in extra beans and a solid healthy green veggie. Zucchini is one of my favorite green vegetables to cook with because of how versatile it is, and it definitely works wonders in this soup recipe. It’s also a fantastic source of disease-fighting antioxidants, with studies finding that it’s capable of increasing overall antioxidant activity when consumed. (3)

Speaking of healthy greens, you’re also going to be adding in one cup of baby spinach. Cook your zucchini and white beans for about five minutes first, and then go ahead and stir in the spinach. Let the soup cook for another couple of minutes before you remove it from the heat. After a bit of seasoning with salt and pepper, you’ll be all set to pour your soup into bowls to serve along with a bit of pesto for garnishment. Enjoy!

(You may also like: Anti-Inflammatory Vegetable Turmeric Soup)

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The Mightiest Minestrone Soup Recipe to Detoxify Your Body and Mind

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Author: Evelyn - HealthySubstitute.com
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 1x

Scale

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz white potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 can (14 oz) diced tomatoes with basil
4 cups homemade bone broth
2 cups water
½ tsp dried thyme
8 oz frozen green beans
1 (14 oz) can white beans, drained
1 medium zucchini, quartered and chopped into small pieces
1 cup baby spinach
3 tbsp pesto
salt and black pepper to taste

In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
Add the onion and cook for 3-5 minutes or until softened and translucent.
Add the garlic and cook for 30 seconds.
Add the carrots, potatoes, green beans, diced tomatoes, dried thyme, bone broth and water
and bring the soup to a low boil.
Cover with a lid and cook for 15-20 minutes or until the potatoes are fork tender.
Stir in the zucchini and white beans.
Cook for 5 minutes.
Stir in the spinach and cook for 1-2 minutes or until just wilted.
Remove from the heat.
Season with salt and black pepper.
Divide the soup between serving bowls.
Top each bowl with ½ tablespoon of pesto and serve.