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Mexican Minestrone

This is truly an OMGoodness Soup! The traditional chili type spices of a Mexico combined with the smooth yumminess of parmesan cheese rinds and the savory spices of Italy, Oregano and Rosemary, create a smooth creamy texture and flavor you’ll have to use self-control! Bonus! It’s meatless and basically vegetarian as the only animal product is two small parmesan rinds.
Prep Time10 mins
Cook Time2 hrs
Total Time14 hrs 10 mins
Servings: 6 cup and a half


  • 3 Tablespoons Cold Pressed Grape Seed or high quality EV Olive Oil as needed to sauté veggies
  • 2 large carrots thin sliced or chopped
  • 2 stalks celery thin sliced
  • 1/2 cup poblano pepper thin sliced and seeds removed
  • 1 cup Kale thin sliced
  • 4 cloves garlic minced
  • 6 cups small white beans-navy or cannellini beans or 4-6 15 oz cans organic beans
  • 2 quarts organic chicken stock
  • 1 teaspoon sprig fresh Rosemary or ½dried
  • 2 teaspoon sprigs fresh Italian Oregano or 1dried
  • 1 teaspoon Tajn Chili Lime seasoning
  • 2-3 medium Parmesan Rinds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Red Pepper flakes to taste
  • Celtic Sea salt or Pink Himalayan salt to taste to taste


  • Soak the Beans if you used dry beans, wash them in a colander and put 6 cups of beans in a large bowl and cover with filtered water overnight. Before making the soup, rinse and drain beans.
  • Put 1 Tablespoon oil In a large soup pot, sauté onion, carrots, peppers and celery until onions are translucent, add garlic and sauté a few minutes more (add more oil as needed to sauté).
  • Add beans to vegetables in pot, stir.
  • Add Tajin, cumin, red pepper flakes and stir.
    Mexican Minestrone
  • Add organic Chicken Broth, stir.
  • Add Parmesan Rinds and fresh Rosemary and Oregano sprigs (the leaves will fall off when it is cooking, then remove the stems).
    Mexican Minestrone
  • Cover pot and cook on medium until the beans are soft, about 4 hours. I usually take a few beans out and smash them with a fork, when they smash easily they are cooked.
  • If you are using canned beans, reduce cooking time to 2 hours.
  • Before serving, remove herb stems and parmesan rinds.
    Mexican Minestrone
  • Use an immersion blender to gently blend some of the beans and veggies for a creamier soup (just a couple of spins) or serve as is without blending.
    Mexican Minestrone
  • Remember...all soup is better the second day! You can enjoy the leftovers or allow it to cool thoroughly and store in the fridge for 2-3 days or in the freezer for a month.


We enjoy Mexican Minestrone with our crusty homemade sprouted spelt sourdough bread slathered in real organic unsalted butter or homemade corn bread muffins and coleslaw, Phil’s favorite.