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Super - Hearty Minestrone


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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