BEEF MINESTRONE WITH TUSCAN KALE

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

Ingredients:

  • 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

Instructions:

  1. Cook ground beef over medium heat. Drain excess fat and set aside.
  2. In a large soup pot, heat olive oil over medium heat.
  3. Add onions, leek, carrots, celery, garlic, salt, and pepper.
  4. Cook for 10 minutes, stirring often.
  5. Add drained beef and tomato paste, and cook for another 3-5 minutes.
  6. Add diced tomatoes, stock, water, rosemary, and bay leaves, and bring to a boil.
  7. Add sweet potatoes and simmer covered over medium-low for 25-30 minutes or until sweet potatoes are soft.
  8. Add beans and kale, and cook for another 5 minutes until kale is wilted.
  9. Discard the rosemary and bay leaves and serve as-is or with a dollop of fresh basil pesto!