Paleo Minestrone Soup (Gluten-Free) - Danielle Walker Print

Paleo Minestrone Soup

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  • 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



  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.


  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.