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Spinach-Basil Green Minestrone Soup
Written by Dr. Sean Medlin and Dr. Krystal Czegus / Updated on February 17, 2016 / 0 comments
INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 stalks of celery with leaves, chopped
2 cloves of garlic, finely minced
1 medium zucchini, diced
1 bay leaf
1 can cannellini beans (or other white bean)
1 can garbanzo beans (chickpeas)
Sea salt and freshly ground pepper
8 cups organic free-range chicken broth
½ pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or chard
½ cup grated Parmesan or Romano cheese (optional)
¼ cup chopped fresh basil (or parsley)
PREPARATION
Heat a large pot over medium high heat. Add the oil then add onions, celery, garlic, zucchini, and the bay leaf into the pot. Sauté for 2 minutes. Season with salt and pepper to taste. Sauté for 3-5 more minutes, stirring frequently.
Next add the white beans, garbanzo beans, and chicken broth to the pot. Cover and bring to a boil.
Add green beans and cook for 8 minutes, (until just tender). Stir in spinach to wilt, about 1 minute.
Stir in cheese (if desired) and serve in soup bowls. Top each serving with basil (or parsley).
ENJOY!
Dr. Sean and Dr. Krystal inspire practice members and the community to take the necessary action to achieve your optimum state of health. They educate about the natural healing capabilities you possess and the importance of a healthy nervous system that is free from interference.
