Paleo Lower Fat Minestrone Soup, Delicious and Easy to Make

by Craig Hartranft on November 12, 2016

in Paleo Lifestyle, Recipes

Paleo Minestrone Soup{ Here’s another addition to the Paleo Lifestyle: a recipe for Paleo Lower Fat Minestrone Soup. This soup has been through at least three adaptations. First, the original recipe was selected by a a national chef’s newspaper column to be revised into a lower fat recipe. The chef basically stripped out the ground beef and substituted lean ground turkey. For my revision to the Paleo recipe I strip out two things and substitute one. First, the pasta (no refined flour products) and kidney beans (on the bad legume list) had to go. Then I replaced the white potato with the more healthy yam. The result is as delicious as previous versions. }


  • 1 T Olive Oil
  • 2 medium Onions
  • 3 cloves Garlic, minced
  • 1 lb Ground Turkey*
  • 2 medium Carrots, diced
  • 1 medium Yam, diced
  • 1 medium Rutabaga, diced
  • 1 14.5oz can low sodium Diced Tomatoes
  • 4-5 C fat-free, low-sodium or unsalted Beef Broth, divided
  • ¼ t freshly ground Black Pepper
  • 1 t dried Basil
  • 1 t dried Oregano
  • 2 medium Zucchini, diced large
  • 1 Cup Cauliflower, riced
  • ½ small head Green Cabbage, shredded
  • 2 C Baby Spinach leaves
  • ¼ C fresh Parsley, chopped
  • ½ C grated Parmesan cheese, optional as garnish

*Or lean ground beef, 85% or 90% preferred


1. Place the olive oil and chopped onions in a large soup pot. Cook until softened, adding broth if necessary to avoid scorching, about 8-10 minutes.
2. Add garlic, cook until fragrant, about 1 minute.
3. Add the ground turkey and cook until no longer pink, about 10 minutes
4. Add the carrots, yam, rutabaga, tomatoes and 2 cups of the beef broth. Cook for about 30 minutes or until the rutabaga can be pierced with a fork.
5. Add the black pepper, basil, oregano and garlic, and add the rest of the beef broth and bring to a boil.
6. Add the zucchini, cauliflower, cabbage, and spinach; simmer until soft. Add more beef broth if needed.
7. Add the fresh parsley at the end of cooking and mix well.
8. Serve topped with Parmesan cheese.

Craig December 8, 2016 at 4:27 pm

I made this again just last night. It turned out terrific and very delicious. And it made about 4 quarts. Happy leftovers in the freezer!

Comments on this entry are closed.