Spring Minestrone Soup
Serves: 6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2 TBSP. olive oil
1TBS. butter
2 cloves garlic, chopped
1 small yellow onion, diced
3 carrots, peeled & chopped
3 celery stalks, chopped
1 tsp. sea salt
1/2 tsp. black pepper
1 TBSP, oregano, chopped
T TBSP. thyme, chopped
1 russet potato, peeled & chopped
1 TBSP. tomato paste
1 13.8 oz box crushed tomatoes
1 13.4 oz box cannellini beans
2 C. Dr. Kellyann Tuscan Tomato Bone Broth
1 C. Swiss chard, chopped
1/3 C. Castelvetrano pitted olives
Manchego cheese (optional)
Directions:
Heat oil and butter in a large pot over medium heat.
Add garlic, onion, carrots, celery, sea salt, black pepper, oregano, and thyme, and sauté 1-2 minutes until fragrant.
Add potatoes, tomato paste, crushed tomatoes, beans, and Dr. Kellyann Tuscan Tomato Bone Broth and bring to a simmer.
Cover and simmer for 15 minutes to allow for the flavors to combine and potatoes to soften.
Remove the lid and toss in Swiss chard and olives, stir to combine.
Serve garnished with Manchego cheese.
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