January 29, 2014 Blog, Recipes 1 Comment

Now is the perfect time of year for a delicious and healthy Minestrone soup.

This is a recipe I haven’t even added to the cookbook yet so I would love your feedback!

Minestrone Soup


–  3 tablespoons olive oil
–  1 small minced white onion
–  ½ cup chopped zucchini
–  ½ cup Italian green beans
–  ½ stalk minced celery
–  4 cloves minced garlic
–  4 cups vegetable broth (yeast diet approved or make your own)
–  2 cans (15 oz) red kidney beans, drained
–  2 cans (15 oz) great northern or small white beans, drained
–  1 can (14 oz) diced tomatoes (yeast diet approved or use 2-4 diced tomatoes)
–  ½ cup shredded carrot
–  2 tablespoons minced parsley
–  1½ teaspoons dried oregano
–  1½ teaspoons salt
–  ½ teaspoon dried basil
–  ¼ teaspoon dried thyme
–  3 cups hot water
–  4 cups fresh baby spinach
–  ½ cup small shell pasta


–  Measure olive oil into a large stock pot and heat on medium.
–  Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
–  Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
–  Bring to a boil and then reduce to a simmer for 20 minutes.
–  Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Here is a link to an easy to make vegetable broth: http://simplysugarandglutenfree.com/vegetable-stock-recipe-a-good-stock-is-important/

I hope you enjoy!

~ Whitney

Written by Whitney Frazier
Whitney Frazier has spent more than 10 years helping thousands of people all over the world find better health with her deliciously simple recipes for use on the Candida Diet. She regularly posts articles, topics and recipes on yeast free living and personally answers questions on the Candida Diet Facebook Page.