Mold Detox Friendly Slow Cooker Minestrone
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of cannellini beans per serving, so it is likely tolerated by many. If you prefer to always avoid cannellini beans, please tap it and change its rating to Red.
- 1 can (15 oz) kidney beans, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of kidney beans per serving, so it is likely tolerated by many. If you prefer to always avoid kidney beans, please tap it and change its rating to Red.
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 parmesan rind (about 2–3 inches)
- 1 medium zucchini, diced
- 2 cups chopped green beans, cut into 1-inch pieces
- 2 cups baby spinach
- 1 cup small pasta (such as ditalini or elbow macaroni), uncooked
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- freshly grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- fresh basil leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic and tomato paste to the skillet and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not burn.
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