Clean Eating Minestrone Soup

Clean Eating Minestrone Soup

Note: You need a BIG pot for this one!

Author The Gracious Pantry


  • 1 large red onion
  • 4 cloves garlic
  • 1 small bunch chives
  • 1 medium bunch basil
  • 3 medium bay leaves
  • 3 (15 oz.) cans tomato sauce (no sugar added)
  • 1 (28 oz.) can stewed tomatoes (no sugar added)
  • 8 cups vegetable broth (no sugar added)
  • 6 large carrots
  • 1 lb. zucchini
  • 1 small eggplant
  • 2 (15 oz.) cans kidney beans (drained and rinsed)
  • 1 lb. frozen peas
  • 1 lb. frozen corn
  • 1/2 lb. mushrooms
  • 5 large stalks celery
  • 2 tbsp. extra virgin olive oil
US Customary - Metric


  1. Chop all your veggies.

  2. Chop all your herbs

  3. Saute you onions and garlic in 2 Tbsp. extra virgin olive oil. Add your herbs.

  4. Open your cans of tomato products and stock, and add to pot. Bring to a very soft boil.

  5. Add your beans and all other veggies to the pot, and cook at a soft boil until all veggies are cooked through.

  6. Allow to cool, and serve with a slice of whole wheat bread. You can also add leftover chicken to your bowl to get some protein. If you are vegetarian, add rice. The rice and beans will give you your protein.

  7. Want to know what my secret ingredient is? Check out this itsy-bitsy carrot that got added to the pot. My son planted this in spring, and the poor thing just never got any bigger than this.

  8. Freezer storage: Divide this soup into individual servings and freeze for up to 6 months.

Recipe Notes

Please note nutrition data is not available for this recipe at this time.