Harvest Minestrone with Kale

If you’ve purchased a copy of my new book The Burn or taken my quiz, and inflammation is the cause of your weight loss plateau, the I-Burn plan is a high-speed, 3-day toxin purge that will take down the swelling in your face, limbs, armpits, knees and back due to the excess toxin storage in your tissues.

The shortest of the three body makeover plans in The Burn, the I-Burn will nourish and restore the organs and systems that manage toxin removal in the body: the kidneys, lymphatic system and bladder. You can lose up to 3 lbs in three days by flooding the body with anti-inflammatory foods like celery, parsley, beets, Asian pears, wild-caught fish and other easy-to-digest protein sources consisting of nuts, seeds and legumes that will:

  1. hydrate the body to dilute toxins;
  2. help flush out the toxins; and
  3. make the body more alkaline so it can metabolize and burn through food more effectively.

This detoxifying, anti-inflammatory and vegan-friendly I-Burn soup will taste like it simmered in a slow-cooker all day, but it actually requires very little time to prepare.

Simply harvest a few pantry staples (like canned beans, tomatoes and broth) and some alkalizing vegetables in a heavy pot. In less than 45 minutes you’ll have a tummy-filling meal that will help get the fluid moving in your body again so your cheekbones will become more prominent, your swollen ankles will return to size and your complexion will appear more radiant.


Prep time: 20 minutes |  Total time:  45 minutes

Serves 6

I-Burn and Phase 3


  • 1/4 cup plus 2 tablespoons olive oil
  • 3 carrots, medium diced
  • 2 celery stalks, medium diced
  • 1 red onion, medium diced
  • 3 cloves garlic, finely chopped
  • Pinch of crushed red pepper flakes
  • 2 cups fresh zucchini, medium diced (about 1 medium or 2 small)
  • 2 cups green beans, cut in 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 28-ounce can diced tomatoes with juice
  • 15-ounce can kidney beans, drained and rinsed
  • 15-ounce can black beans, drained and rinsed
  • 2 cups slightly packed chopped fresh kale, tough stems removed
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


Heat a large, heavy pot over medium heat. Add the olive oil, carrots, celery, and onion. Cook, stirring occasionally, about 5 minutes or until the veggies have softened. Add the garlic and crushed red pepper flakes, and sauté about 30 seconds, until the garlic is fragrant.

Add the zucchini, green beans, and a generous pinch each of salt and pepper. Cook, stirring often, until the veggies begin to soften, about 3 minutes.

Stir in the broth and tomatoes, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes, until the veggies are tender. Stir in the beans and kale, and simmer until the kale is tender, about 5 minutes. Stir in the parsley, season to taste with salt and pepper if needed, and serve.