Whole30 Zoodle Minestrone Soup

This vegetarian Whole30 soup is inspired by classic minestrone, using sweet potatoes and zucchini noodles!

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  1. Place 1 cup diced onion to a large pot and add 1 tablespoon olive oil. Sauté on over medium/high heat for about 4 minutes, until onions are fragrant and start to become translucent
  2. Pour the vegetable broth and diced tomatoes (with juice) into the pot. Using one of the cans from the tomatoes, pour 1 can of water into the pot as well
  3. Add the sweet potatoes, green beans, celery, and all the dried herbs and salt to the pot and cook for 5 minutes
  4. Lower the heat to medium after 5 minutes and continue to simmer another 20-25 minutes until vegetables are soft
  5. Turn the heat off and add the zucchini noodles to the hot soup just before serving. The temperature of the soup will cook the noodles without the need for heat on the stovetop
  6. If freezing, let cool fully then store in an airtight container for up to four months