Minestrone Soup

By Rachael DeVaux
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6 servings


  • 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


  •  In a large pot, sauté onion, garlic, carrots and celery in oil on high heat for 3-5 minutes.
  • Add in ground turkey to brown, then add remaining ingredients through the seasonings above. Let cook for 10-12 minutes on medium to high heat. 
  • Next, pour in uncooked pasta and green beans, cover with lid and let cook for 10-12 additional minutes.
  • Once it’s done, turn off burner, stir in spinach and fresh parsley. Toast sourdough with ghee and garlic powder in the oven on broil to dip!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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