Nourish Your Soul - Green Minestrone

Sunday Soup Club

“You don’t have to like it, but you do have to try it.  You can never know what something is unless you try”. -Mom

The season of Florida Winter has come and gone with the quickness 😭. We are moving into our everlasting summer 😂. This always poses a challenge for me when it comes to food. I love the spicy, warm, rich meals of fall and winter. Whereas, summer offers some spice with the peppers, the season asks us to dial in the foods that bring more coolness to our bodies and minds. In Ayurveda, this is dosha balancing. When we are more in sync with the natural cycles of nature, our own unique constitution tends to be more balanced. Knowing how to balance our constitution through foods, environment, seasonal changes, and self-care practices like cooking a delicious meal for yourself, can really help in calming the nervous system. A calm nervous system means better decisions, choices, and responses all around. I could talk about this for days, but I’ll save it for another blog in the future.

Check out this amazing Green Minestrone Soup from my Sunday Soup Club that is a winner anytime of the year!

Green Minestrone

Green Minestrone Soup

You’re probably wondering “what am I supposed to do with a bowl of lemons?  I thought this was a recipe for a green minestrone soup”? I planned on showing you how nourishing this soup is with a photo of my 2yr old eating away, but the software wouldn’t resize it properly, so you get lemons for the imagination 💛.  For real though, I got the soup recipe right here, and the lemons are a key ingredient for balancing flavors.

Ingredients: Servings 6-8

  • Natural Spring Water (8-10 cups)
  • ¼ cup extra virgin olive oil, plus more for serving
  • 1/2 medium white onion, chopped
  • 4 garlic cloves, thinly sliced
  • fresh herbs (thyme, oregano, parsley)
  • Better Than Bouillon chicken or vegetable stock
  • 1-2 parmesan rinds *optional
  • 1 fennel bulb sliced thin, stalks included
  • 2 cup ditalini pasta, or another smaller pasta shape
  • 1 can chickpeas, drained and rinsed
  • 2 stalks of celery cut into 1/4″ pieces
  • 1 cup green beans cut small
  • 1 cup frozen peas
  • 2 large zucchini sliced into half moons
  • handful of kale leaves roughly chopped
  • 2-3 lemon, juiced


  • Warm the olive oil over medium heat in a large soup pot. Add the onion and season with salt and pepper and sauté for about 5 minutes until soft. Next, add the garlic and cook until fragrant. Add the stock, parmesan rinds, and fresh herbs. Bring to a gentle boil then simmer for about 20 minutes. Cook the pasta ‘al dente’ separately while the stock is simmering.
  • Drain noodles, toss with a little olive oil to avoid sticking, and set aside to add later.
  • Add in the fennel and celery for about 5 mins to soften a little.  Then add chickpeas, green beans, peas, and zucchini. For crispy veggies in soup, cook for about 4 minutes. If you like softer veggies, then cook longer. Once the veggies have reached the texture you like, turn the heat off.
  • Gently stir in the kale and cook for another 1-2 minutes. Kale should be bright in color. Add in the lemon juice a little bit at a time. Give it taste test before seasoning with more salt and pepper.
  • Place about 1/2 cup of pasta in each bowl. Ladle the soup over the pasta. Sprinkle with grated parmesan cheese and a drizzle of olive oil.

Additional ways to enjoy:

  • use different noodles
  • add more veggies
  • add shredded chicken/shrimp
  • spice it up with fresh serrano peppers
  • top with grated parmesan or Italian blend cheese
  • serve with crusty bread and butter
  • enjoy with a crisp salad

Disclaimer: I don’t naturally follow cooking recipes by the book unless it’s baking.  My advice to you is that you make it accordingly and intuitively adjust along the way.  For example: add more water/stock, spices, salt, time, etc.  Recipes are actually guidelines to follow, not rules to heed.  Once you have the base down simply make it your own: add some veggies and/or protein; use a different kind of bouillon or stock; use the immersion blender to thicken the stew; add more water to thin it out; play around with balancing the acid levels with vinegar or citrus.  The things you can do are endless.  Most importantly, enjoy the process, and know that not every batch is going to come out exactly as you imagined.  Sometimes they exceed your expectations!  Enjoy friends 💚

Wishing you a mouth-watering experience that will fill your soul with some much love and joy 🥰.  I’d love to hear your comments!

Namaste 🙏🏽,


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