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Green Minestrone

(You may have already made this soup for dinner on Day 7 of Week 3. If not, make this on your prep day for the week. You will have two extra servings, which can be frozen or used in place of one of the other Week 4 lunches.)

Active Time: 25 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Makes 6 servings

Green Minestrone.JPG


  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 1 fennel bulb, cored and diced
  • 1 ¼ teaspoons salt, divided
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • 2 small zucchini, quartered lengthwise and cut into ¼” thick pieces
  • 8 cups vegetable broth
  • ½ lb. green beans, cut into 1” pieces
  • 5 oz. baby kale
  • 5 oz. baby spinach
  • 2 cans white beans, (preferably cannellini) rinsed and drained
  • 1 cup green peas
  • 3 tablespoons prepared organic basil pesto


  1. In a large saucepan or stockpot, melt the coconut oil over medium heat. Add the onion and fennel and ¼ teaspoon salt and cook, stirring often, until the vegetables are very soft, about 15 minutes. Do not let them take on any color; lower the heat if they are cooking too quickly, and add water by the tablespoon if necessary.
  2. Add the garlic, crushed red pepper flakes, and zucchini, along with ½ teaspoon salt, and cook, stirring occasionally, for 2 minutes.
  3. Add the vegetable broth, remaining ½ teaspoon salt, and the green beans, bring to a boil, and reduce the heat to medium.
  4. Add the kale, spinach, white beans, and peas and cook 5 minutes, or until the greens have wilted into the soup. The green beans and peas should still be bright green.
  5. If a creamier texture is desired, blend 2 cups of the soup in a blender or food processor and return to the pot.
  6. Serve 2 portions of soup (about 2 cups each) for dinner, topping each serving with ½ tablespoon pesto. Package remaining soup and pesto in 4 airtight containers for lunches. Refrigerate until needed.