4 cups vegetable broth
2 cups water
2½ cups strained tomatoes (BioNature) or pureed canned tomatoes
2 - 14.5 oz. cans cannellini beans or garbanzo beans
1½ cups chopped carrots
2 cups broccoli florets
1 cup chopped yellow onion
1 cup chopped celery
1 russet potato - peeled and cut into bite sized chunks
1 zucchini - cut into bite-sized chunks
1 medium yellow squash cut into bite-sized chunks
1 - 14.5 oz. can of diced tomatoes
3 garlic cloves minced
Garden of Life Coconut Oil 1 Tablespoon Olive Oil
2 teaspoons sea salt
2 teaspoons dried Italian herbs
1 teaspoon black pepper
2 bay leaves
In a large pot, heat oils then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes.
Add in zucchini, squash and celery and sauté another few minutes.
Add remaining ingredients and bring to a low simmer.
Cook on low heat for at least 40 minutes before serving.
Remove bay leaves and garnish with micro greens or cilantro and lemon wedges.
Soup lasts one week in refrigerator or one month in freezer.