Super - Hearty Minestrone

November 15, 2016


Serves 2






1/2 cup of eggplant 

1/2 cup of sweet potato

1/2 cup of zucchini 

1/2 cup of carrot

1/4 red onion

2 cloves of garlic

1/2 cup of beans

1 tbsp coconut oil

1 cup of vegetable stock

1 handful of basil

1 cup of tomato passata

Himalayan salt & black pepper



Wash and cube the eggplant, potato and zucchini and dice the carrot and onion.

In a large pot, gently sauté these ingredients in the coconut oil for about 2 minutes.

Now add the beans (can be any bean you like) and add the stock and tomato passata– bring this to a boil and then lower the heat to simmer for just 8-10 minutes.

Stir in the basil and season to taste.


This recipe and others, is featured in Karina Francois book

"Clean Food - Clear Thinking"  

you can purchase your copy online by clicking here.






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