Vegetable Minestrone Soup


Recipe Intro From livingwellwithnic

Nicole from LivingWellWithNic created this recipe using Muir Glen Fire Roasted Tomatoes and all the ingredients she found at Lakewinds Food Co-op in Minnetonka! You can find your local co-op here and try this recipe too. 

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  • Recipe Card
Prep time 5mins
Cook time 35mins
Serves or Makes: 4

Recipe Card


  • 1 teaspoon coconut oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 (28 ounce) can Muir Glen Fire Roasted Diced Tomatoes
  • 1 cup chopped zucchini
  • 24 ounces vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup pasta, gluten free, if desired
  • 1 cup baby spinach
  • 3 tablespoons chopped basil


  • Step 1

    Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add celery, carrots and tomatoes and bring to a boil, about 4 to 5 minutes. Add the zucchini, vegetable broth, salt and spices and cook for 15 to 18 minutes. Add pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.

  • Step 2

    Gently fold in spinach and 2 tablespoons chopped basil and simmer for another minute. Serve hot garnished with remaining basil.