Love is kind of a big deal here at The Flavor Chef. It's such a big deal that we trademarked the phrase "Love Is The Ultimate Spice ®" because we pour our heart and soul into every drop of broth we make. As you can imagine, we get extra excited when the biggest "love" holiday of the year rolls around. In the spirit of our favorite holiday, we can't help but share the love! We've got a big discount for you, an amazing Bone Broth Minestrone Soup recipe from Chef Lance Roll, and a link to download a handful of our favorite bone broth recipes for your quick and easy reference!
Read on below for Chef Lance's mouthwatering minestrone soup recipe. And, click here to quickly download 7 of our favorite bone broth recipes: https://www.bonebroth.com/free-gift.
Finally, come visit us at BoneBroth.com and get 14% off your order total with coupon code LOVEISTHEULTIMATESPICE. This coupon is only good from Friday, February 9, 2018 at 3:00pm PST until Wednesday, February 14, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Classic Bone Broth Minestrone Soup
|3 tbs coconut oil||6 cloves peeled garlic, minced|
|1 white onion, diced||1 red onion, diced|
|2 carrots, diced||2 celery stalks, diced|
|1 yellow bell pepper, diced||4 roma tomatoes, diced|
|1 can great northern white beans, rinsed||1 can kidney beans, rinsed|
|1 zucchini, diced||1 yellow squash, diced|
|1/2 lb green beans, cut into thirds||48 oz The Flavor Chef Organic Chicken Bone Broth|
|2 oz fresh thyme (or 1 tbs dried)||1 bay leaf|
|2 oz fresh basil, whole leaves, chopped||sea salt, to taste|
Place the coconut oil in the bottom of a large stockpot over medium-high heat. When the oil is hot, add the garlic and both colors of onions. Season with sea salt and add the thyme and bay leaf. Add in the celery, carrots, and bell pepper. Sauté for 8 minutes on medium heat. Once the carrots are somewhat soft, add in the tomatoes, the canned beans, and The Flavor Chef Organic Chicken Bone Broth. Bring the soup to a brief simmer and add the green beans, zucchini, and yellow squash. Cook for another 5 minutes and add in the chopped basil. Season to taste.
Chef's Note: If so desired, serve with cooked grains or pasta. I typically leave these out as they tend to soak up all of the liquid and I love the classic taste. This soup also takes well to shredded Parmesan cheese or nutritional yeast flakes as flavor enhancers.