Meaty Minestrone Soup

So, I was out with the kids yesterday, and we ended up lunching at Whole Foods. The produce there is simply irresistible. I ended up buying a zucchini, a cauliflower, a bell pepper, celery, carrots, and a couple of giant cans of fire roasted crushed tomatoes. I had soup on the brain. I found a recipe for a Paleo Minestrone Soup, and I adapted it to my family's (okay, MY) liking. Just as an FYI - I would never normally add ground meat to a soup, so this was a huge departure from my normal...

Okay, so before I do anything else, I need to say that I am NOT on any type of Paleo lifestyle/meal plan. However, I did recently have a baby, and I'm exploring ways to increase my milk supply, and eat in a healthier way, to improve my physical and mental energy and health. Once upon a time, I read that crazy book: "Eat for your Type" (or whatever it's called). It told me that my blood type should eat more meat. I totally discounted this, as total hooey. I was a vegetarian for many years, and I enjoy carbs and beans, more than the average bear. That being said, I have a huge energy increase, when I eat more meat. I am learning to accept this, and in addition, to accept the fact that eating beans and carbs all day, is not what is best for my satisfaction levels. I am constantly hungry, when I eat a vegetarian diet. I am learning... and learning... and learning.
Okay, so here's a recipe for minestrone soup, that was so delicious, I could have inhaled it through a straw. I will mourn its loss, when we finish it. I was secretly bummed that Kevin liked it, because it means less for me. Have I mentioned that I adore vegetables? I mean, for real. I heart them a whole lot.

Meaty Minestrone Soup

Prep time:  15 mins

Cook time:  60 mins

Total time:  1 hour 15 mins

Serves: A Lot (or just me, for many days in a row)

Ingredients

• 1 Tablespoons olive oil
• 1 Large Yellow Onion, medium dice
• 6 Small Stalks Celery 
• 1/2 a head of chopped cauliflower
• 4 Large Carrots, peeled and diced
• 1 Medium Zucchini, medium dice
• 1.5 lbs turkey breast
• 1.5 teaspoons Salt
• 1 teaspoons Pepper
• 2 teaspoons Italian Seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 3 Garlic Cloves, finely minced ( used jars, out of total laziness)
• 3 Tablespoons Tomato Paste
• 1 (28-oz) can of fire roasted crushed tomatoes
• 8 Cups Chicken Broth
• frozen or fresh spinach (I didn't use, but will try next time)
• frozen or fresh string beans (again, didn't use, but want to put in here, for next time)

Instructions

1. Heat olive oil in a large heavy bottomed pot (I used a 7.5 Qt Dutch Oven) over medium heat
2. Add veggies (minus zucchini) and saute until translucent and vegetables start to soften (about 10 minutes)
3. Add zucchini and saute for 3-5 more minutes and then push veggies to one side of your pot
4. Turn heat up to medium high and ground beef in and proceed to crumble and brown
5. As turkey begins to brown, stir in with all the vegetables
6. Add salt, pepper, Italian seasoning and minced garlic and saute for 2 minutes
7. Stir in tomato paste and let it melt into other ingredients
8. Add crushed toms and broth and bring to a boil
9. Once boiling, lower heat to medium low and simmer for 30 minutes uncovered (or longer, if you feel like it)
10. Add any frozen veggies you want to add, and simmer for 10 minutes, covered
11. Serve and Enjoy!

This is a giant pot of comforting, spicy, tomatoey deliciousness. I can't find my "bowl" symbols, but I would call this a 4.5 bowler. I would give it a 5, but it's such a simple recipe, it almost feels like a 5 would be a bit over the top. Know what I mean. Anyway... Make this. It's a winner, and the pot will probably last for a week of lunches. I. Can't. Wait.

(I stole this image from Pinterest, so imagine it without the pretty purple cabbage) I had to steal it, because my phone photos were fuzzy, at best. Meh.