Go Back
–+ servings

Paleo Minestrone Soup (AIP & Whole 30)

Print Recipe
Servings 3 -4 servings
Calories 163
Author Michelle

Ingredients

  • 5-6 cups broth chicken bone broth or veggie broth
  • 1 can diced tomatoes sub 1/3 cup diced beet for AIP
  • 2 cup carrots chopped
  • 1 cup parsnip chopped
  • 1 medium white onion diced
  • 3 ribs of celery chopped
  • 1 medium zucchini chopped into halfmoons
  • 1 cup spinach chopped
  • 2 tsp dried oregano
  • 2 tsp dried basil or 1 tbsp fresh
  • ¼ cup fresh parsley
  • 2 cloves garlic minced
  • 1 tsp sea salt plus more to taste
  • 2-3 tbsp olive oil
  • OPTIONAL-
  • Grain free cracker or bread like Yucan Crunch
  • 1-2 cups pre-cooked shredded chicken

Instructions

  • Place a large stock pot on the stove on medium heat and add olive oil
  • Add the onion and garlic and sauté for 4-5 minutes or until the onions become translucent
  • Add in the parsnips, celery and carrot and sauté until lightly softened for 3-4 minutes
  • Pour in the broth and the remainder of the vegetables (reserving the basil and some parsley for topping) and herbs and stir
  • Place the lid over the pot and simmer on medium heat for 15-20 minutes, stirring occasionally
  • Once the veggies are cooked through, add in the spinach and stir until the spinach is wilted
  • Allow the soup to cool and top with extra parsley before serving

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 163kcal | Carbohydrates: 20.6g | Protein: 4.5g | Fat: 8.2g | Fiber: 6.1g