This soup is dang tasty. It has a glorious savory flavor and is packed with nutritious vegetables, so basically everybody wins when you make this soup. This is the type of recipe I would cook on the weekend so I can have it for lunch throughout the week. I modified this recipe from the minestrone soup recipe in the Whitewater Cookbook, but I changed so many things it is pretty much its own recipe now. So here is my paleo version of the Whitewater cookbook’s minestrone soup!
Prep time: 30 minutes
Cook time: 1 hour
- 5 large pork sausages, cooked and sliced thinly
- 1/2 green cabbage, medium sized, shredded
- 2-3 carrots, medium sized, chopped
- 2-3 sticks celery, chopped
- 4 medium tomatoes, chopped
- 1 medium onion, chopped
- 1 small-medium sweet potato, chopped
- 2 medium white potatoes, chopped
- handful fresh parsley, finely chopped
- 4-5 cloves garlic, finely chopped
- ~10 white mushrooms, chopped
- 1 cup of red wine (I used an organic pino noir)
- 2-4 cups of filtered water
- 2 tbsp oregano
- 2 tbsp basil
- sea salt to taste
Heat a pan on med-low heat and add 2 tbsp of coconut oil, then add pork sausages. Cook these sausages until they are thoroughly cooked, or close to being cooked. While sausages are cooking, chop up cabbage, carrots, celery, tomatoes, onion, garlic, and potatoes and throw it in a big pot. Add in the red wine and enough water so that it just covers the vegetables, but be careful not to add too much water or else you will get a watery tasting soup. Bring pot to a boil and simmer.
Once sausages are cooked, let them cool slightly and then slice them thinly and add them into the soup. Simmer soup for 45mins to 1 hour or until vegetables are thoroughly cooked.
Add mushrooms, parsley, oregano, basil, and however much sea salt you want. Remember pork is fairly salty already so make sure you taste the broth before adding more salt. Simmer soup for an additional 10-15 minutes and its ready to go.
I hope you liked this recipe!