Yields: 4 servings

This hearty, savory Italian soup has plenty of tasty, nutritious vegetables, as well as beans and quinoa pasta for added fiber and protein.


  • 4 tsp Malaysian red palm fruit oil or olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 medium fennel bulb, chopped
  • 1 medium zucchini, cut into 1/2-inch chunks
  • 4 cups organic low-sodium vegetable broth
  • 14.5-ounce can diced roasted tomatoes
  • 3 oz. quinoa or lentil pasta shells
  • 4 cups baby spinach
  • 15-ounce can cannellini beans, drained and rinsed(no salt added)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. In a Dutch oven, heat the oil over medium-high heat.
  2. Add the onion, garlic, celery, carrot, basil, and oregano; simmer, stirring periodically, until the onion, garlic, celery, carrot, basil, and oregano begin to soften, about 2 to 3 minutes.
  3. Add the fennel and zucchini and cook for 3 more minutes
  4. Add the broth and tomatoes, bring to a boil, then lower to medium-low heat. Cook, uncovered, for 20 minutes or until the veggies are crisp-tender.
  5. Stir in the pasta, reduce to a low heat, and cook for about 8 minutes, or until the pasta is almost tender.
  6. Add the spinach and beans, return to a simmer, and cook for 3 minutes, or until cooked through.
  7. Serve.