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This is a great, hearty soup that makes enough to feed 8.  I froze half of it to serve for dinner at a later date.

  • 2 tbsp. coconut oil
  • 1 medium onion, diced fine
  • 2 cloves garlic, minced
  • 3 stalks celery, diced fine
  • 1 red bell pepper, diced fine
  • 28 oz. can Muir Glen Fire Roasted tomatoes (or plain diced tomatoes)
  • 6 cups water
  • 1/4 cup red wine (or 2 tbsp. red wine vinegar)
  • 2 bay leaves
  • 1/2 tsp. dried oregano (or 2 drops Oregano Essential oil)
  • 1/2 tsp dried basil (or 2 drops Basil Essential oil)
  • 1/4 tsp. rosemary (or 1 drop Rosemary Essential oil)
  • 1 1/2 cups shell pasta (I used Pasta Joy Gluten Free pasta)
  • 2 cans cannellini beans, rinsed & drained
  • Sea salt & pepper to taste
  • 1/2 cup chopped fresh parsley
  1. Heat oil in large soup pot.  Add onion and saute' over medium heat for 5-7 minutes.  Add garlic and celery and continue to saute' until tender.
  2. Add bell pepper, tomatoes, water, wine (or vinegar), bay leaves and herbs (or oils if using).
  3. Bring to a simmer, cover and simmer for 30 minutes.
  4. Cook pasta separately until al dente, drain.
  5. Add pasta to soup after it has simmered for 30 minutes and continue to simmer for another 10 minutes.
  6. Add parsley and more water if desired.