Mama's Minestrone Soup - Plant based, gluten free and kid approved!

Mama's Minestrone Soup - Plant based, gluten free and kid approved!



  •  yellow large onion, chopped
  • 2 medium carrots, cleaned and chopped
  • 2 stalks celery, cleaner and chopped
  • 2 -3 large cloves fresh garlic, minced or pressed 
  • 1 14 oz can fire roasted diced tomatoes, undrained
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed 
  • 1 medium zucchini, peeled and diced
  • 1 medium bunch of cleaner and chopped crunchy kale( make sure to remove thick stem) 
  • 2 small sweet potatoes peeled and cubed 
  • 1 to 2 small Yukon gold potatoes, scrubbed and diced 
  • 4-5 cups vegetable broth( enough to cover all veggies)
  • 2-3 teaspoons dried basil
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoons garlic powder 
  • salt and ground black pepper ( to taste )



  • First, heat a large Xtrema stockpot or saucepan over low/medium heat (we love the 5.5 Versa pot or 3.5 Versa or traditions pot).
  • Now, Place the onions, carrots, celery, potatoes and garlic into the pot and cook, stirring often, until veggies begin to soften up. This should take anywhere from 7 to 10 minutes. Next, add water 1 to 2 tablespoons at a time as needed, this will help prevent the vegetables from sticking to the bottom of the pan. 
  • Time to pop in the tomatoes and their juice ( we want the extra liquid), beans, zucchini, kale and veggie broth.
  • Let’s add those seasonings in , toss in the basil, oregano, garlic powder and salt and pepper to taste. Bring everything to a boil, then reduce the heat to low, pop cover on, let simmer until the vegetables and potatoes are tender and soft , about 30-40 minutes. If you omit potatoes this will happen much faster. The potatoes give this soup a much heartier consistency.
  • Time to taste and add in and adjust the seasonings to your liking, add more salt and pepper, garlic powder if desired.
  • Serve hot right from your Xtrema! This is a showstopper dish for any winter get together, place your Xtrema pot in the center of your table and let your guests be amazed how HOT their soup stays the whole meal. 
  • Enjoy with your favorite crunchy baguette or side salad! 

* Note: If using 5.5 quart feel free to double this recipe so you can freeze some for the months ahead.  Stores for 2-3 months in freezer!

      about the author

      Holly Bergstrom

      Holly Bergstrom

      Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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