It is still soup season in my book, and tonight I'm warming up with a new soup recipe. I cooked this soup and immediately thought of my best friend Mal because I know she and I could devour this entire pot (minus the beautiful purple le creuset dutch oven she bought me for my birthday!). This soup was a huge shift for me because I haven't cooked with any legumes in quite some time. I am working with my health coaching clients on reintroducing foods after following an elimination diet, so I needed to create a recipe with beans. You are welcome to omit the beans for a perfect paleo recipe, and it won't disappoint. If you have big meat eaters in the family, you can increase the meat to 1.5 or 2 pounds.
If you find yourself chilled on these final days of winter, try out this beautiful beef minestrone with tuscan kale, and warm up in front of the fire with a big bowl full of love.
BEEF MINESTRONE WITH TUSCAN KALE
SERVES 6-8, PREP TIME: 20 MIN, COOK TIME: 1 hour
- 1lb. organic, grass-fed ground beef
- 1 Tbsp. olive oil
- 2 onions, chopped
- 1 leek, sliced
- 4 medium carrots, peeled & chopped
- 6 stalks celery, chopped
- 4-6 cloves garlic, pressed or minced
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup tomato paste
- 28 oz. diced tomatoes
- 4 cups beef stock
- 3 cups water
- 3 sprigs rosemary
- 2 bay leaves
- 15 oz. sweet potatoes, peeled & chopped
- 2.5 cups white northern beans (omit for Paleo)
- 2 cups Tuscan kale leaves, thinly sliced
- Cook ground beef over medium heat. Drain excess fat and set aside.
- In a large soup pot, heat olive oil over medium heat.
- Add onions, leek, carrots, celery, garlic, salt, and pepper.
- Cook for 10 minutes, stirring often.
- Add drained beef and tomato paste, and cook for another 3-5 minutes.
- Add diced tomatoes, stock, water, rosemary, and bay leaves, and bring to a boil.
- Add sweet potatoes and simmer covered over medium-low for 25-30 minutes or until sweet potatoes are soft.
- Add beans and kale, and cook for another 5 minutes until kale is wilted.
Discard the rosemary and bay leaves and serve as-is or with a dollop of fresh basil pesto!