FIXATE Minestrone Soup Recipe


Fall is here and that means “soup season!” I love this recipe from the 21 Day Fix inspired cookbook Fixate. It’s jam packed with a ton of nutrient-rich ingredients and is low in fat. I make this often during the Fall and Winter months because it freezes really well and is a quick re-heatable meal on leftover night.


2 tsp. olive oil

1/2 medium onion, finely chopped

2 medium carrots, chopped

1 clove garlic, finely chopped

4 cups low-sodium organic vegetable broth

2 cups Grandma’s Tomato Sauce

1 lb. swiss chard, stems trimmed, leaves chopped

1 medium russet potato, peeled, chopped

1 can cannellini beans, drained and rised

1/2 tsp sea salt

1/2 tsp ground black pepper

6 tsp grated Parmesan cheese

6 tsp chopped fresh flat leave (Italian) parsley


  1. Heat oil in large saucepan over medium heat.
  2. Add onion, carrot, and celery; coo, stirring frequently for 8 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently for 1 minute.
  4. Add broth, Grandma’s Tomato Sauce, chard and potato. Bring to a boil for 8 minutes, or until chard is wilted and potato is tender.
  5. Add beans; cook, stirring occasionally, for 2 minutes. Season with salt and pepper.
  6. Serve immediately sprinkled evenly with cheese and parsley.

*I will also use kale in place of swiss chard, add zucchini and often omit the potatoes to save on yellow containers.



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