Fresh Vegetable Minestrone Soup
Recipe type: dairy free, gluten free, grain free, nut free, vegetarian option, vegan option
Cuisine: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Fresh Vegetable Minestrone Soup is simple, delicious, and healing. It will boost your immune system and keep you healthy!
  • 2 Tbs extra-virgin olive oil
  • 6 garlic cloves, smashed
  • 1 leek, cleaned well and sliced
  • 1 bay leaf
  • salt and pepper, to taste
  • 2 scallions, sliced (make sure to put the roots into the soup too -- they are a Chinese herb that will help keep colds away)
  • 1 cup tiny potatoes, scrubbed
  • 2 carrots, sliced
  • 1 med zucchini, quartered lengthwise, then sliced
  • 1 14.5-oz can diced tomatoes
  • 2 tsp chopped fresh oregano
  • ⅓ cup chopped fresh parsley
  • 2 tsp toasted onion powder (or substitute any onion powder)
  • 1 qt bone broth or vegetable broth
  • 1-1/2 tsp balsamic vinegar
  • 1-1/2 cups baby spinach, roughly chopped
  • 1-1/2 cups broccoli florets, roughly chopped
  • ½ cup small-shape grain-free pasta (or pasta of choice)
  1. Heat oil in a large soup pot over med heat.
  2. Add garlic, leek, bay leaf, and scallions (with roots). Saute, stirring, 5 min.
  3. Add potatoes and carrots. Cook, stirring, 3 min.
  4. Add zucchini, cook, stirring, 2 min.
  5. Add tomatoes, oregano, parsley, onion powder, broth, and vinegar. Let simmer about 10 mins or until the potatoes are just cooked through.
  6. Bring to a boil and add the pasta, broccoli, and spinach. Reduce heat and let simmer until the pasta is al dente, about 5- to 10-min.
Recipe by Kitchen of Youth at