Anti Inflammatory Italian Minestrone Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Italian Minestrone Soup

Few soups check as many boxes as a big, bubbling pot of minestrone — it's hearty, deeply savory, and loaded with vegetables that genuinely make you feel good after eating. This version leans hard into ingredients known for their inflammation-fighting properties: extra-virgin olive oil, garlic, kale, tomatoes, and a half teaspoon of turmeric stirred right into the base. Cannellini beans and a rainbow of fresh vegetables — zucchini, green beans, carrots, celery — give every bowl serious staying power without relying on anything processed or hard to find. Building the broth with tomato paste, diced tomatoes, and low-sodium chicken broth creates a rich, complex base that tastes like it simmered all day even on a weeknight. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. This recipe makes six generous servings, so it's ideal for meal prep — the flavors only deepen as it sits in the fridge. Finish each bowl with a drizzle of olive oil and a handful of chopped parsley for a little extra color and freshness.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 medium zucchini, diced
2 cups green beans, trimmed and cut into 1-inch pieces
2 cups kale, stems removed and leaves roughly chopped
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
1 tsp salt, plus more to taste
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh lemon juice

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, oregano, thyme, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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