Vegetable Minestrone Soup

Recipes / 
Vegetable Minestrone Soup Recipe

If you’re like me and you want to make something quick for dinner and you always have a jar of marinara open in your fridge, this is for you! It doesn't get much easier than this...

All you need is your favorite flavorful bone broth, marinara sauce, and a few vegetables to create this delicious homemade minestrone soup.

If I am looking to sip on broth or heat a clean pre-made organic chicken vegetable soup, I love Bonafide Provisions. They sell their broth frozen so it's easy to stock up on and use when I am in a pinch. For marinara sauce, our family loves Raos for authentic Italian flavor sans the added sugar. And then the vegetables can be whatever you have on hand, making this the perfect end of the week fridge clean out meal.

This is a delicious side dish if your family loves pasta, or you can bulk it up with lentil pasta, homemade meatballs, or pair it with any protein of your choosing on the side to create a complete Fab Four Meal.

Tip: Want to get your kids involved with this recipe? Sebastian used my favorite kids knife for chopping up the hard veggies!

  • Prep Time

    5 minutes

  • Total Time

    25 minutes

  • Servings

    4

  • Freezer Friendly

    Yes

Ingredients

  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 cup chopped celery
  • 1 cup of chopped carrots
  • 1 bag of frozen Bonafide Provision Chicken Bone Broth
  • 1/2 cup sugar-free marinara sauce (we used Raos)
  • 1 can of garbanzo beans (can substitute lentil pasta)
  • 1-2 zucchinis, sliced
  • 1-2 summer squash, sliced
  • 1-2 tbsp of olive oil
  • Handful of spinach (or greens of choice)
  • Parsley (or herbs of choice), for topping
  • Pecorino cheese, for topping

Directions

  1. Chop your hard veggies into bite-sized pieces and finely chop onions and garlic. Add your hard veggies, onions, and garlic in the bottom of a big soup pot with olive oil and sauté over medium heat. Don’t put your spinach, zucchini, or summer squash veggies in yet or they’ll be too mushy.
  2. Once the veggies are tender, add marinara sauce and simmer to open up the flavors for 3-5 minutes.
  3. Then add your bone broth and garbanzo beans to the pot and bring to a simmer. Once simmering, add the squash and zucchini and continue cooking until tender.
  4. Turn off the heat, and greens like spinach or kale or chard. Then serve it up with herbs of choice and grated Pecorino cheese (optional).

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