Minestrone Soup
By Rachael DeVaux
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6 servings
SaveSaved Pin Print
Ingredients
- 1 yellow onion, diced
- 1 clove garlic, minced
- 3 large carrots, peeled and diced
- 4 celery sticks, chopped
- 3 tbsp avocado or olive oil
- 1 lb organic ground turkey
- 1 can fire roasted tomatoes
- 1-2 small yellow potatoes, cleaned and diced
- 1.5 (32oz) cartons of vegetable broth
- 2 cups water
- 1 tbsp oregano
- 1 tsp paprika
- 1/2 tbsp italian seasoning
- 2 tsp sea salt
- 1/2 tsp ground pepper
- 1/3 cup pasta, (pick your favorite or leave out entirely to make paleo – can add an extra potato or two in place)
- 4 cups fresh spinach
- 1/2 cup canned green beans, drained
- 1/4 cup freshly chopped parsley
Instructions
-
In a large pot, heat the oil over medium-high heat. Sauté the diced onion, minced garlic, peeled and diced carrots, and chopped celery for 3–5 minutes, until the vegetables begin to soften.
-
Add the ground turkey and brown it, breaking it up with a spoon. Once the turkey is cooked through, stir in the fire-roasted tomatoes, diced potatoes, vegetable broth, water, oregano, paprika, Italian seasoning, sea salt, and ground pepper. Bring to a simmer and cook for 10–12 minutes over medium-high heat.
-
Stir in the uncooked pasta and drained green beans. Cover the pot and continue cooking for another 10–12 minutes, or until the pasta and potatoes are tender. If you prefer a gluten-free or paleo option, omit the pasta and add an extra potato or two.
-
When everything is cooked, remove the pot from the heat and stir in the fresh spinach and chopped parsley until the spinach wilts. Serve hot. Optional: toast sourdough brushed with ghee and a sprinkle of garlic powder under the broiler to serve alongside for dipping.
Like this? Leave a comment below!