Recipe by

Visit website

Guys, I'm here with a soup recipe.  And it's summer. I know that seems wild and crazy since we just (barely) got through a week of temps in the 90s and 100s, but I'm doing

Total time

45 minutes






  • 2 tbsp olive oil
  • 1 medium yellow onion (diced)
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, diced*
  • 3 cups baby spinach leaves or chopped kale
  • 4 cloves garlic (minced)
  • 1 tbsp dried oregano leaves
  • cup almond meal
  • 1½ tsp coarse salt
  • cup almond meal
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 1 (15 oz.) can cannellini beans (rinsed and drained)
  • cup almond meal
  • 4 cups unsalted vegetable or chicken stock
  • 1 fresh Parmesan cheese rind
  • 1 medium zucchini (diced)
  • cup almond meal
  • cup almond meal


  1. In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft. Add spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted. Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in zucchini and cook 2-3 more minutes. Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese. Discard the Parmesan rind or save for another use.
  2. View the recipe instructions at The Gourmet RD

View this recipe plus 5,000 more in our FREE app

Preview in browser for now