Servings: 6

1 T. Extra Virgin Olive Oil 1 T. Extra Virgin Olive Oil
1 lb. Italian Sausage 1 lb. Italian Sausage
1 Onion, diced 1 Onion, diced
4 Carrots, sliced 4 Carrots, sliced
4 stalks Celery, sliced 4 stalks Celery, sliced
2 t. Garlic, minced 2 t. Garlic, minced
6 - 8 small yellow Potatoes,* cut into 1" pieces 6 to 8 small yellow Potatoes,* cut into 1" pieces
2 14 oz. cans chopped Tomatoes 2 14 oz. cans chopped Tomatoes
1 14 oz. can Red Kidney Beans,** drained - optional 1 14 oz. can Red Kidney Beans,** drained - optional
4 c. Vegetable broth 4 c. Vegetable broth
1 c. Chicken broth 1 c. Chicken broth
½ c. Parsley, chopped ½ c. Parsley, chopped
1½ t. Basil 1½ t. Basil
1½ t. Oregano 1½ t. Oregano
1 t. Thyme 1 t. Thyme
1 t. Sea Salt 1 t. Sea Salt
½ t. Pepper ½ t. Pepper

In a large pot, brown the sausage in the oil. Remove the sausage to a plate and add the onion, carrots and celery to the pot, sautéing over medium heat. When the onion is nearly opaque add the garlic and sauté for 30 seconds more.
Add the sausage back into the pot along with the potatoes, tomatoes, beans if desired, broth, parsley and spices. Cover the pot and bring to a boil. Turn down to simmer and cook until carrots and potatoes are cooked through, About 20 minutes.

*Feel free to add in cooked pasta at the end, instead of the potatoes for a more traditional Minestrone.  *Feel free to add in cooked pasta at the end, instead of the potatoes for a more traditional Minestrone.
**Kidney beans are not Paleo, but they are such a part of the traditional soup, I left them in.  **Kidney beans are not Paleo, but they are such a part of the traditional soup, I left them in.