No-bean Zuppa Toscana (AIP/Paleo) in a black bowl on a cutting board with crackers

Zuppa Toscana (AIP/Paleo)

This no-bean version of Zuppa Toscana (AIP/Paleo) is on the table in 45 minutes. Nourishing and delicious!

No-bean Zuppa Toscana (AIP/Paleo)
Zuppa Toscana (AIP/Paleo)

With this recipe, I dub thee…. SOUP SEASON!!! ๐Ÿฒ๐Ÿ˜€๐Ÿฒ

I absolutely love soup. It is warm, nourishing, and makes wonderful leftovers! This soup, a riff on the traditional Italian soup with beans, has the flavors of the original, but without the discomfort many people experience with legumes.

You won’t need any special ingredients, nor will you need any special equipment – just a big ol’ soup pot. You WILL need some really excellent bone broth, so I humbly put before you my tried-and-true recipe: The Richest Bone Broth. With that recipe, you start with a whole chicken (Falling-off-the-bone Chicken). You won’t just get broth, you’ll get chicken to have on hand for recipes like Broccoli Chicken Casserole, and other soups or salads.

But I digress.

Closeup of Zuppa Toscana
Oooooo, look at all those nutrients!

But what about crackers…?

I know I’m going to get this question, so I’ll spill right now. The crackers in this photo are Simple Mills Mediterranean Pita Crackers, which are Paleo, but not AIP. Fear not, good reader. If you want some cracker options that are AIP, please see Cassava Lavosh Crackers on my blog, or many of the cracker options I have in my new book, The Autoimmune Protocol Baking Book.

A baking book?!

Wait. You knew that, right? I wrote a cookbook for baking on the AIP! 75 recipes! If you love to bake as much as I do, you were heartbroken to think that you would never bake again on the AIP. Bakers, this book is for US! Here’s what it looks like:

Cover photo for The Autoimmune Protocol Baking Book. There is a tumble of cookies, muffins, graham crackers, and a pie!
At last! A BAKING book for the AIP community!

Come bake with me! Don’t be scared. I’ll be right here if you need my help. Here’s the link to the book. Go give it a looksee! ๐Ÿ‘€

Enough blabbing from me. Enjoy your soup, everyone! And, as always, I wish you great love and deep healing.



Zuppa Toscana (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – Course: Soups, MainCuisine: AIP, Paleo, ItalianDifficulty: Easy


Prep time


Cooking time



This no-bean version of Zuppa Toscana (AIP/Paleo) is on the table in 45 minutes. Nourishing and delicious!


  • 1 lb. 1 ground pork

  • 2 tsp 2 dried oregano

  • 1 tsp 1 garlic powder

  • 1 tsp 1 dried thyme

  • 1/2 tsp 1/2 sea salt + more to tastes

  • 1/4 tsp 1/4 black pepper (omit for elimination phase of AIP)

  • 2 TBSP 2 extra virgin olive oil

  • 2 cups 2 chopped white sweet potato

  • 1 cup 1 chopped carrots

  • 1/2 cup 1/2 chopped onions

  • 2 cups 2 chopped lacinto kale (a.k.a. dinosaur kale), no stems

  • 6 cups 6 bone broth


  • In a large bowl, combine pork, oregano, thyme, garlic powder, salt and pepper (if using) with your hands until spices are evenly distributed throughout the meat.
  • Heat olive oil in a large soup pot over medium high heat. Add pork. Break it apart with a utensil. Cook until no pink remains, about 5 minutes. Stir in sweet potatoes, carrots and onions. Cook for 2 minutes. Reduce heat to medium low. Cover and cook for 10 minutes, or until vegetables are tender.
  • Remove cover. Add kale. Turn heat to medium. Cook and stir until kale is wilted. Add broth. Heat through. TASTE FOR SALT. Adjust to taste. Serve with crackers like Cassava Lavosh Crackers, or others found in The Autoimmune Protocol Baking Book.

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