Eosinophilic Esophagitis Friendly Italian Minestrone Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(11)
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil
- 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)
Can be omittedparmesan rind
- 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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