Marvelous Minestrone Soup

This cozy bowl of soup is always a celebration for my body and mind. It’s packed with colorful veggies, hearty beans, and gluten-free pasta, it’s a simple way to nourish yourself inside and out. Full of fiber, vitamins, and antioxidants, it’s perfect for keeping your energy up and your immune system strong. Plus, it’s endlessly adaptable—swap in your favorite greens or whatever veggies you have on hand.

Pro Tip: This soup is a fantastic way to load up on veggies. Don’t forget to double the batch and freeze some for a quick, comforting meal on busy days!

Ingredients:

2 tablespoons olive oil
1/2 medium white or yellow onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 1/2 cups green beans, trimmed and roughly chopped
1 small zucchini, sliced
1 15-ounce can diced fire-roasted tomatoes
6 cups vegetable broth ( I like to also add “Better than Bouillon” to give it a boost) 
1 teaspoons dried basil (or 2 tablespoon fresh)
1 teaspoons dried oregano (or 2 tablespoon fresh)
1 tablespoon nutritional yeast
1 pinch red chili pepper flakes (optional)
1 15-ounce can white beans or chickpeas, rinsed and drained
2 cups gluten-free pasta/ or regular if desired (See note)
1 cup curly kale or spinach, chopped

Fresh squeezed lemon, olives, etc

Salt and pepper to taste                                                                                                                                                                                                              

Instructions:

Heat a large pot or Dutch oven over medium heat.

Add water, onion, and garlic, stirring occasionally. Cook for about 3 minutes until fragrant.

Add carrots and green beans, season with sea salt and black pepper, and stir. Cook for 3–4 minutes until vegetables start to soften.

Stir in zucchini, fire-roasted tomatoes, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili flakes (if using), and beans. Bring to a strong simmer .

Reduce heat to medium-low, add pasta, and simmer gently for about 10 minutes ( al dente) stirring occasionally. Adjust the heat as needed to maintain a simmer.

Add kale or spinach, stir and turn off the heat . The greens will wilt naturally and keep their green color!

Taste and adjust seasonings, adding more herbs, olives, salt, and pepper as needed.

Serve hot in bowls, garnished with fresh herbs, grated parmesan, and a squeeze of lemon.

Enjoy!

You may store leftovers in the refrigerator for 3 days or freeze for 1 month.

Note: GF pasta is does not reheat well. If you are using GF you may want to cook just enough separately and add to your portion of soup. Regular pasta will be fine to reheat.

Whole Body Vegetable Soup

A cozy bowl of nourishment right here.
This Veggie Soup is comfort in its purest form — simple ingredients that come together to soothe, restore, and warm you from the inside out. It’s food for healing the mind, body, and soul — a reminder that real nourishment can be both effortless, whole, and beautiful.

Ingredients:

2 tablespoons olive or avocado oil
1 large onion, chopped
2 carrots, chopped into ½-inch pieces
2 celery ribs, chopped
3–4 cloves garlic, minced
½–1 teaspoon sea salt, to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning (or a blend of oregano, thyme, and basil)
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth (low-sodium if possible)
2 bay leaves
2 small Yukon Gold or red potatoes, diced
1 medium zucchini, chopped
1½ cups chopped green beans
1 cup chopped kale or baby spinach (optional, for an extra nutrient boost)
1½ cups frozen corn
1 tablespoon fresh lemon juice
Fresh thyme or parsley for topping

Instructions:

Warm the oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until tender and fragrant, about 8–10 minutes. Add garlic, salt, pepper, and Italian herbs, stirring for another minute.

Pour in the diced tomatoes, broth, and bay leaves. Add potatoes, zucchini, green beans, and corn. Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are soft and flavors come together. Turn off the heat.

Remove bay leaves. Stir in lemon juice and kale or spinach if using, allowing it to wilt before serving. Adjust seasonings as needed.

Ladle into bowls, top with fresh herbs, and serve warm — goes great with a slice of your favorite sourdough or gluten-free bread.

Pro Tip:

For extra comfort, toss in a small piece of Parmesan rind (or nutritional yeast if dairy-free) while simmering — it gives the broth a rich, savory finish. YUM!

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro