Minestrone Soup - Garden Fresh, Paleo, Gluten Free!
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This minestrone is chunky, full of flavor, loaded with vegetables, a dash of wine and spices and flavored with a sprinkling of parmesan cheese. It's gluten free, paleo and easy to make!
  • 1 pound Italian sausage, sweet or hot, or 2 cups chopped pancetta
  • 1 tablespoon olive oil, butter or ghee
  • 1 cup diced onion
  • 1 chopped leek (see note in Kate's Tips below)
  • 4 cloves garlic, minced
  • 1 medium zucchini, sliced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 large can whole Italian plum tomatoes, (see note in Kate's tips below) chopped
  • 4 cups beef broth, chicken broth or vegetable broth
  • 2 cups finely shredded cabbage
  • 2 cups chopped kale or chard
  • 2 cups cannelini beans or great northern beans (one can)
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • ½ cup dry red wine
  • ½ teaspoon crushed red pepper
  • Rind of a wedge of Parmigiano-Reggiano cheese
  • Salt and pepper to taste
  1. If using fresh pork sausage, remove casing then slice sausage into ½ inch slices. Brown sausage in hot oil, butter or ghee.
  2. Add onions, garlic, leeks, celery and carrots to sausage. Cook over medium heat about 5 minutes.
  3. Add basil, oregano, bay leaves and crushed red pepper. Cook 1 minute.
  4. Add zucchini, cabbage and kale.
  5. Add broth, tomatoes, wine and cheese rind. Simmer 45 minutes.
  6. Add beans and cook an additional 15 minutes. Taste and add salt and pepper.
  7. Serve with additional grated cheese and a little extra splash of red wine :)
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-food/minestrone-soup-garden-fresh-gluten-free/