Paleo Minestrone Soup

Paleo Minestrone Soup

Growing up, one of the best “Comfort Food” dishes my mom made was a big batch of Minestrone Soup. It was meaty, salty, full of pasta and potatoes and there was no better way to serve it than smothered with a ton of Parmesan cheese.

These days I still love comfort food, but my palate has changed and my desire to stuff my face with my mom’s cheesy pasta soup has (on most days) been replaced with a desire to enjoy a nostalgic home-cooked meal while also stuffing my face with some vegetables. This soup is how I combine the two.

Paleo Minestrone 1

I should also note that I can’t actually make this soup without Garrett doing his Eric Ripert “Minestrone!” impersonation at least twice during the preparation. Despite the fact that this soup is very Italian, there was a Top Chef episode many moons ago where Ripert kept saying it OVER AND OVER in his very French accent and so now every time we eat it Garrett acts like he is about to launch into a performance of Les Poissoins. The second thing you should note is that on that same Top Chef episode I think the person who made the Minestrone was eliminated because her carrots were not all the same size. This really offended Tom Colicchio, so you know, KEEP THE CARROTS UNIFORM.

Um, or don’t. This is a rustic soup. That’s the best part, actually. It’s a chop, drop, season, stir and eat kind of soup. And the best part? It tastes EVEN BETTER a day or two after you make it. So make up some on the weekend and eat it for lunch all week. Bonus? It’s Whole 30 compliant! So what are you waiting for?

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Paleo Minestrone Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 Tablespoons Coconut Oil
  • 1 Large Yellow Onion, medium dice
  • 6 Small Stalks Celery (preferably from the heart, leaves attached), sliced
  • 4 Large Carrots, peeled and diced (try to keep them about the same size)
  • 2 Medium Zucchini, medium dice
  • 1.5 lbs Ground Beef
  • 2 teaspoons Salt
  • 1 teaspoons Pepper
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 3 Garlic Cloves, finely minced
  • 3 Tablespoons Tomato Paste
  • 2 (14.5 oz) Cans Diced Italian Tomatoes
  • 8 Cups Beef Broth
  • 4 Cups Red Cabbage (about half a large head) diced bite sized
  • 1 Bunch of Kale, stems removed, chopped up
  1. Heat 2 Tablespoons of Coconut Oil in a large heavy bottomed pot (I used a 7.5 Qt Dutch Oven) over medium heat
  2. Add onions, celery, carrots and saute until translucent and vegetables start to soften (about 10 minutes)
  3. Add zucchini and saute for 3-5 more minutes and then push veggies to one side of your pot
  4. Turn heat up to medium high and ground beef in and proceed to crumble and brown
  5. As beef begins to brown, stir in with all the vegetables
  6. Add salt, pepper, Italian seasoning and minced garlic and saute for 2 minutes
  7. Stir in tomato paste and let it melt into other ingredients
  8. Add diced Italian Tomatoes and beef broth and bring to a boil
  9. Once boiling, lower heat to medium low and simmer for 30 minutes uncovered
  10. Add cabbage and kale and simmer for 10 minutes, covered
  11. Serve and Enjoy!

Paleo Minestrone 2

Roasted Butternut Squash Coconut Curry Soup

I don’t know about you, but I tend to make the same soups over and over come fall. This year as a part of my Autumn Bucket List I wanted to spice things up a bit — literally and figuratively — by trying my hand at making 5 New Soups! I’m getting dangerously close to the end of fall so I thought I better get crackin’!

This is a pureed soup and I have to admit, I am not always a fan of pureed soup. Something about not having chunks of meat and vegetables makes me feel like it isn’t as hearty as soup should be, but I promise, the coconut milk in this makes it incredibly hearty. You could definitely make this as a meal for two hungry people or serve it in small portions as a fancy pre-meal course.


Soup No. One: Roasted Butternut Squash Coconut Curry Soup

Adapted From this recipe but with many changes because I’m stubborn like that
Serves 4


2 TBS Extra Virgin Olive Oil
16 oz Butternut Squash (I bought mine pre chopped at Costco, otherwise about 2 med whole squash)
2 Large Yellow Onions, chopped
1 large red/yellow pepper, or 2 small peppers
2 Jalapenos, diced with ribs and seeds removed
4 garlic cloves, diced
2 heaping tsp ginger
1 TBS coconut aminos (or liquid aminos/tamari/soy sauce)
1 TBS red curry paste
2 tsp Garam Masala
1 14 oz can Coconut Milk
2 Cups Chicken Stock
Salt and Pepper to Taste
Cilantro for garnish


1. Roast cubed squash at 375 degrees for 45 minutes (in a single layer on a foil lined sheet pan) tossed with Extra virgin olive oil, salt at pepper.

Soon To Be Soup!

2. When squash is halfway done roasting, get started with the base of your soup. In large heavy bottomed pot heat up extra virgin olive oil at medium heat. Add in onions, and ginger and saute until onions are translucent (about 8-10 minutes). Season with salt and pepper.

3. Add in red pepper(s)and jalapenos and saute for another 10 minutes. Season again as you go. This will ensure great flavor through every layer of your soup.

4. Lastly add the garlic and saute for one minute, ensuring it doesn’t burn.

5. Add in aminos, red curry paste and garam masala and stir to coat. Then add can of coconut milk, chicken stock and your butternut squash cubes.

6. Bring to a boil and then lower heat so soup simmers about 30 minutes.

7. Puree your soup in an immersion blender, or in small batches in the regular blender. Check for seasoning and amend if necessary.

8. Garnish with cilantro and Enjoy!


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