Paleo Minestrone Soup (Gluten-Free) - daniellewalker.com

Spring is starting to bloom here in California, but I know many of you are still in the thick of winter, so I want to share a comforting recipe to help you get through the last bits of these winter months. This recipe for a Paleo Minestrone Soup is originally from my cookbook Meals Made Simple, but I’m sharing the full recipe with you here, plus giving you an Instant Pot version! Minestrone is a classic, hearty Italian soup that is usually full of vegetables and sometimes meat. It is typically known for also including beans or pasta, but this version is completely paleo-friendly. I omitted the legumes and grains and substituted with some extra veggies and nutrient-rich bone broth for an incredibly flavorful rendition! 

This recipe for Paleo Minestrone Soup uses grass-fed ground beef mixed with garlic and veggies. It gets its pop of flavor from Italian seasoning mixed with cumin and parsley all mixed together with a flavor-packed bone broth to make a deliciously comforting, yet nourishing meal perfect for a cold night! 

Paleo Minestrone Soup in a white bowl on a white platter

Instant Pot Version

The Instant Pot is one of my favorite kitchen appliances and I have been converting more and more recipes into Instant Pot recipes over the years. If you are on the fence about purchasing one, let this be your sign to get one! For this recipe for an IP, you simply reduce the broth by 1 cup, brown the meat in the Instant Pot on saute mode and then drain any excess liquid, then add the veggies and cook for 5 minutes on high. The full instructions can be found below!

More Instant Pot Recipes

My new book being released this fall will have several new Instant Pot recipes, but in the meantime, I have several recipes on the blog and in some of my books. Below are some of my favorite and most used Instant Pot recipes! Be sure to also check out my blog post with my top 10 Instant Pot hacks!

Instant Pot Hard Boiled Eggs 

Instant Pot Spaghetti and Meatballs

Instant Pot Mashed Potatoes

Instant Pot Indian Butter Chicken

Mexican Instant Pot Chicken Soup

Instant Pot Chicken and Veggie Soup

Instant Pot Thai Chicken Stew

Instant Pot Apple Pie Applesauce

Instant Pot Sesame Orange Chicken

Paleo Fudge Jar Cakes

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Paleo Minestrone Soup

  • Author: Danielle
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Scale
  • 2 1⁄2 pounds ground beef, turkey, or chicken
  •  1 medium yellow onion, chopped
  •  4 cloves garlic, minced
  • 3 stalks celery, thinly sliced
  •  3 cups shredded carrots
  •  2 cups peeled and diced celeriac
  •  9 cups Chicken Stock or low-sodium beef stock- 8 cups if using Instant Pot
  •  24 ounces strained tomatoes
  • 1 (18-ounce) jar diced tomatoes
  • 3 tablespoons white vinegar
  • 2 tablespoons Italian seasoning
  • 11⁄2 tablespoons sea salt
  • 1 tablespoon dried parsley
  • 1 tablespoon ground cumin
  • 3⁄4 teaspoon cayenne pepper
  • 1⁄2 teaspoon cracked black pepper
  • 1⁄2 pound yellow squash, halved lengthwise and thinly sliced into half-moons
  • 1⁄2 cup chopped fresh basil, plus more for garnish

 

Instructions

  1. Brown the ground meat in a large skillet over medium-high heat, until cooked through. Use a slotted spoon to transfer the meat to a slow cooker insert, leaving the fat in the pan.
  2. Add the onion, garlic, celery, carrots, and celeriac to the pan and sauté over medium heat for 8 minutes, until the vegetables are slightly tender. Drain and add the vegetables to the slow cooker.
  3.  Add the remaining ingredients, except the squash and basil. Cover and cook on high for 6 hours or on low for 8 hours.
  4.  Add the squash and basil during the last 30 minutes if cooking on high or 1 hour if cooking on low.
  5.  Adjust the seasoning if necessary, and serve with a garnish of fresh basil.

INSTANT POT INSTRUCTIONS:

  1. Set the Instant Pot to saute mode. Brown the ground meat, until cooked through. Drain the excess liquid from the pot.
  2. Add the remaining ingredients except for the basil, to the Instant Pot and set to manual high pressure for 5 minutes.
  3. Adjust the seasoning if necessary, and serve with a garnish of fresh basil.

Keywords: paleo, soup, comfort, Danielle Walker, against all grain, Italian cuisine, dinner, lunch, winter recipes, slow cooker, instant pot

2/18/22

Paleo Minestrone Soup

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