Sunday, March 30, 2014

Whole30 Day 1: Minestrone Soup (no beans or pasta but LOTS of flavor!)


Day 1 of our Whole30 and it really isn't that bad! We did have to cheat for breakfast since we stayed at a hotel last night and on the way home we couldn't even find one diner just to get meat and eggs! So we had a breakfast bar so we didn't pass out.
Breakfast: Kellogg's Breakfast Bar (CHEAT)
Lunch: Scrambled Eggs
Dinner: Minestrone Soup (recipe below) THIS WAS AMAZING!
Snacks: Hard boiled eggs and baked onion rings (egg and mustard wash, tossed co in coconut flakes baked at 425 for 15 minutes) they weren't the best, until we dipped them in mustard.


Cheats: (2am pizza....hey we were at a wedding.... and a breakfast bar)

A simple minestrone soup with no beans or pasta. You can leave out the pork for a vegan meal. Also great as a crock pot meal!
Serves: 6-8 (great to freeze!)
Ingredients
  • 2 Tbsp Olive Oil
  • 1 Yellow Sweet Potato, diced
  • 1 cup Carrots, diced
  • 2 Celery Stalks, diced
  • 2 Zucchini Squash, diced
  • 2 Shallots, diced
  • 2 cloves Garlic, minced
  • 28 oz Chicken or Vegetable Broth
  • 28 oz can Diced Tomatoes w/ Juice
  • ½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped
  • 2 Bay Leaves
  • 2 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Parsley
  • ¼ tsp Cayenne Pepper (less if desired, this made the dish pretty spicy)
  • ¼ tsp Sea Salt
  • 1-1/2 lb Ground Pork Sausage or Ground Chicken (optional)
Instructions
  1. Place the olive oil in the bottom of the pot or dutch oven
  2. Brown the meat
  3. Pour in the chicken (or vegetable) broth.
  4. Add the entire can (including juice) of diced tomatoes.
  5. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic 
  6. Add the frozen spinach (no need to thaw and drain, just add it frozen).
  7. Add in the oregano, basil, parsley, cayenne, and salt.
  8. Stir everything together, add the bay leaved, cover, and cook on low for 1 hour or in crockpot for 8 hours on low (I prefer 8 hours).
  9. Remove bay leaves before serving.





Notes
Recipe adapted from the “Paleo Slow Cooking” book by Chrissy Gower

1 comment

  1. SO delicious!!! I didn't have bay leaves and had to use canned roma tomatoes, which I chunked myself, but this is an amazingly delicious recipe!! Thank you!

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