everyday inspiration

Minestrone Soup – Gluten Free, Crock Pot {recipe}

Not only do I have a new recipe to share today, I also have a new cookbook that will change your life. Okay, that might be a little melodramatic, but for real, it’s amazing.

 

Against All Grain by Danielle Walker

It’s not just another paleo cookbook. A dear friend recommended it to me, touting 8 full weeks of meal plans (all gluten-free, dairy-free) complete with recipes + shopping lists, and it efficiently utilizes all the ingredients for several of the meals throughout the week, so minimal food waste. It’s all very simple, but very appealing. At the time I learned about the cookbook, we were 6 weeks out from our Mexico vaca, so I ordered the book to use as a guide to help us eat healthier before the trip.

We’re now 3 weeks in and loving it. Most of the recipes are pretty easy, and all have been delicious. We’ve been mixing and matching the meals a bit depending on our schedules for the week and our likes/dislikes, but if you wanted an exact meal plan for every day of the week with an exact list to take to the grocery store, this book is for you.

Every meal we’ve made has been delicious, but this Minestrone Soup has been one of our favorites. It was so good on a cold, rainy day this week and we’ve been eating on it for a few days now! You could kick up the cayenne pepper a bit for a little more kick, but this has such good flavor as is.

M I N E S T R O N E   S O U P

Ingredients

2lb ground beef, turkey or chicken (we used beef this time, but will try turkey or chicken next!)
1 medium yellow onion, chopped
4 cloves garlic, minced
2 stalks celery, thinly sliced
3 cups shredded carrots
32oz chicken stock
15oz tomato sauce
10oz diced tomatoes with green chilies
3 tablespoons white vinegar
1 tablespoon parsley
2 tablespoons Italian seasoning
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1/2 lb yellow squash, halved lengthwise and sliced into half-moons
1/2 cup chopped fresh basil, plus more for garnish
S&P to taste

Directions

  1. Brown the meat in a large skillet over medium-high heat, until cooked through. use a slotted spoon to transfer the meat to a slow cooker insert, leaving the fat in the pan.
  2. Add the onion, garlic, celery and carrots to the pan and sauce over medium heat for 8 minutes, until the vegetables are slightly tender. Drain and add the vegetables to the slow cooker.
  3. Add the remaining ingredients, except the squash and basil. Cover and cook on high for 5 hours or on low for 8 hours.
  4. Add the squash and basil during the last 30 minutes if cooking on high or 1 hour if cooking on low.
  5. Adjust the seasoning if necessary, and serve with a garnish of fresh basil.

xo xo

You might also enjoy: Crustless Quiche + Homemade Salad Dressing, Pork Chops with Black Bean Succotash

2 responses

  1. Mom

    I’ll definitely try the MILLEStrone

    February 23, 2018 at 3:31 pm

  2. Pingback: Sheet Pan Shrimp + Veggies with Rice {recipe} | m.davis xoxo

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