Minestrone Soup (Gluten Free, Dairy Free, Vegan Option)

Keep that immune system firing with this minestrone soup recipe!

Gluten free, dairy free with a vegan or protein packed option!

A great way to use whatever you have in the cupboard or fridge that needs to be eaten, put those non perishable items to use or modify the amounts for what you have on hand.

Ingredients:

• 2 tbsp olive oil

• 550g onion

• 350g carrots

• 265g celery

• 40g garlic

• 240g butter beans

• 450g 4 bean mix

• 1600g diced tomatoes (4 cans)

• 4L stock

• 1000g frozen veg (we used a large bag of broccoli, green beans, and peas)

• 300g kale

Directions:

1. Sautee onion in olive oil.

2. Add celery, carrot and garlic.

3. Cook until fragrant and onions translucent.

4. Add beans, tomatoes and stock along with salt, pepper and oregano to taste - bring to a boil then simmer for several hours

5. In the last ten minutes of cooking add the frozen veg and fresh kale

6. Makes 35x 1 cup servings
   
   Macros per cup: 78 cals / 5g protein / 11g carbs / 1g fat / 3g fiber
   
   To make it a meal add 100g shredded chicken breast, using the World’s Greatest Chicken Hack

   That will bring the macro profile to the following, (per cup of soup + chicken): 188 cals / 27g protein / 11g carbs / 1g fat / 3g fiber