Note: To prepare tomatoes, cut in half and squeeze seeds out into a bowl and discard. Cut core out then dice tomatoes to medium dice. You will have ¾ pound left after seeding and coring. Also note that depending on which extra vegetable you use, it should be added at the right time. I had large broccoli stems which I peeled and diced. I added that right at the beginning. I also had broccoli florets. For those I waited and added towards the end.
- 2 tablespoons clarified butter
- 8 ounces button mushrooms, sliced
- ¼ cup extra virgin olive oil
- 1 pound onion, cut into medium dice
- 1 pound carrots, cut into medium dice
- 4 ounces celery, cut into medium dice
- 1 ½ tablespoons fresh garlic, minced
- 4 ounces fresh green beans, cut into bite sized pieces
- 8 ounces green cabbage, cut into medium dice
- 1 pound other vegetables you’d like (We peeled and diced broccoli stems along some golden beets and a few leftover assorted vegetables I had in the refrigerator. Feel free to use any vegetable you wish that totals one pound)
- 1 pound plum tomatoes seeded, see note below
- 3 tablespoons fresh basil, chopped and divided
- 3 tablespoons fresh parsley, chopped and divided
- 3 quarts vegetable broth
- 8 ounces sweet potato, diced into bite sized pieces
- 8 ounces zucchini, diced into bite sized pieces
- 4 ounces fresh baby spinach
- Parmesan cheese and olive oil to serve with soup (optional, cheese is not Whole30)
- In a large 8 quart heavy bottomed stock pot, heat butter over high heat and add mushrooms. Cook five minutes then remove to a bowl and set aside.
- Reduce heat to medium high and add oil. Once hot, add onion, carrots and celery plus any “other” vegetables that take longer to cook.
- Cook this mixture for five minutes.
- Add garlic, green beans and cabbage and cook for another five minutes.
- Add tomatoes, 2 tablespoons of the basil, 2 tablespoons of the parsley and the cooked mushrooms and cook for 2 minutes.
- Add broth, bring to a boil and lower heat to a fast simmer. Simmer for five minutes.
- Taste and only add salt and pepper if needed. I did not as the purchased stock was well seasoned.
- Add sweet potatoes, zucchini and any “other” vegetables that do not require long cooking times.
- Bring back to a fast simmer and cook 3-5 minutes or until sweet potatoes are tender.
- Remove from heat and stir in baby spinach and the remaining fresh basil and parsley.
- Serve immediately with grated Parmesan cheese over the top and a drizzle of olive oil or refrigerate and reheat as needed.