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Protein-Packed Minestrone Soup


Prep time: 10 mins  Cook time: 25-30 mins 


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (14 ounces) diced tomatoes
  • 6 cups vegetable or chicken broth
  • or prepared Folona Bone Broth powder)
  • 1 cup small pasta (e.g., macaroni, fusilli)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup baby spinach, chopped
  • 1/4 cup grated Parmesan cheese (optional)


  1. Start by warming up some savory olive oil in a large pot or Dutch oven over medium heat. Then, toss in the diced onion and minced garlic and cook them until they become aromatic and turn a beautiful golden color.
  2. Add diced carrots, celery, zucchini, and green beans to the pot and stir. Cook for about 5 minutes until the veggies start to soften, stirring occasionally.
  3. Gently pour the diced tomatoes and vegetable or chicken broth (or prepped Folona Bone Broth powder) into the pot. Stir the mixture thoroughly to ensure the ingredients are well combined.
  4. Add pasta, kidney beans, herbs, salt, and pepper to the pot. Mix well to combine.
  5. Let the soup boil, then simmer for 15-20 minutes until pasta and veggies are cooked and tender.
  6. Toss in the chopped baby spinach and cook for just a few more minutes until it's perfectly wilted.
  7. Adjust seasoning to taste, add more salt and pepper if needed.
  8. .Now it's time to serve the protein-packed minestrone soup into bowls. Don't forget to sprinkle some grated Parmesan cheese on each serving to get that extra deliciousness, if you like!
  9. Don't wait any longer, serve it hot and savor every bite!
Nutrition Facts 
 Calories: 272 Total Fat: 7g
Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg
Sodium: 764mg Total Carbohydrate: 41g
Dietary Fiber: 8g Sugars: 6g
Protein: 11g

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