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Minestrone Soup
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Author
Rachael DeVaux
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, 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!