Ingredients:
2 Tablespoons extra virgin coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons of dried basil
1 teaspoon oregano
1 medium zucchini, cut in ½-inch pieces
1 medium yellow squash, cut in ½-inch pieces
4 large organic tomatoes, diced
1 large container of organic chicken broth
8 ounces of baby organic spinach
1 large can of organic kidney beans, rinsed and drained
salt and pepper, to taste
1 cup of freshly grated Parmesan cheese
Directions:
Heat the coconut oil in a large soup pan. Add the tomatoes, chicken broth, onion, garlic, basil and oregano. Cook for about 5 minutes. Stir in the zucchini and yellow squash and cook for another 3-5 minutes. Add some salt and pepper, to taste. Cover and simmer for about 20 to 25 minutes. After that, stir in the spinach and cook until wilted. Add the kidney beans. After the soup sits for a few minutes, you can turn off the heat. Serve with Parmesan cheese on top.
Serves 6 to 8
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