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Paleo Minestrone Soup (AIP & Whole 30)

  • Yield: 3-4 servings 1x


  • 56 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)
  • 1/4 cup fresh parsley
  • 2 cloves garlic, minced
  • 1 tsp sea salt (plus more to taste)
  • 23 tbsp olive oil
  • Grain free cracker or bread like Yucan Crunch
  • 12 cups pre-cooked shredded chicken


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


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


  • Serving Size: 1 serving
  • Calories: 163
  • Fat: 8.2g
  • Carbohydrates: 20.6g
  • Fiber: 6.1g
  • Protein: 4.5g