Italian Minestrone Soup - Paleo, Gluten-Free
Healthy, hearty, delicious and loaded with vegetables, this Italian Minestrone Soup will quickly become a weekly family staple.
Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil plus extra for garnish
- 2 carrots diced
- 2 stalks celery roughly chopped
- 1 yellow onion diced
- 1/4 teaspoon Kosher salt plus more to taste
- 3 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 quart chicken bone broth substitute chicken broth or vegetable broth
- 1 quart water
- 2 small Parmigiano Reggiano rinds
- 4 cups fresh baby spinach substitute 1 cups frozen spinach or kale
- 1 cup Jovial cassava orzo substitute small pasta shape of choice
- 1 bunch asparagus roughly chopped, bottom ends discarded
- 2 bay leaves
- freshly-cracked black pepper to taste
- dried chili flakes optional, for garnish
- freshly-grated Parmigiano Reggiano cheese for garnish
Instructions
- Preheat a large sauté pan over medium heat. Add the olive oil and heat until shimmering. Add carrots, celery and onion and season with a pinch of salt. Cook, stirring, until onions are translucent, around 5 minutes. Add the garlic and tomato paste and cook, stirring, to incorporate, 2 minutes.
- Add the chicken bone broth and water, raise the heat to high and bring the liquid to a steady simmer. Add the Parmigiano Reggiano rinds, spinach, orzo, asparagus and bay leaves and cook, stirring occasionally, until the orzo is al dente, around 8 minutes.
- Remove the pot from the heat, taste for seasoning and adjust with salt and pepper as desired. Ladle the minestrone into individual serving bowls. Garnish with a drizzle of olive oil, dash of chile flakes and some grated Parmigianno Reggiano.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 41g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 371mg | Potassium: 712mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8898IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 4mg