This recipe for minestrone soup will be an all-year favorite.
Beef minestrone soup has seasoned ground beef and healthy veggies simmered in a flavorful broth with optional lupini beans making it the perfect keto lunch or dinner.

Cozy Up with Keto Minestrone Because…
- No one will miss the pasta or beans in this quick and easy minestrone soup.
- Keto minestrone is packed with flavorful ingredients and nutrition.
- Single-pot recipes are the best for weeknight meals and cleaning is a breeze.
- Keto minestrone can be doubled up to enjoy all week or freeze for future meals.
Minestrone Soup Ingredients
Meat: Make this hearty soup with ground beef, Italian sausage, or frozen meatballs if time is short. Chicken and fish make for a lighter but just as delicious soup if desired.
Vegetables: Celery, zucchini, cauliflower, and spinach add color and provide valuable nutrients.
Soup: Broth and tomatoes with a dose of savory seasonings make the perfect base for a homemade minestrone.
Variations: Add in extra low-carb veggies like mushrooms and green beans to make a new version every time.
How To Make Minestrone Soup
- Cook beef, onion, and garlic in a skillet. Drain any fat.
- Add the remaining ingredients to the pot (except spinach).
- Bring to a boil, and then reduce to a simmer (recipe below).
- Discard bay leaves, add spinach and cook.
Stir up These Soup-Making Tips
- Drain cooked beef thoroughly so the soup doesn’t become greasy.
- Be sure to cut the veggies to uniform sizes for even cooking.
Soup-er Ways to Store Minestrone Soup
Keep leftover keto minestrone soup in a covered container in the refrigerator for up to 5 days and reheat on the stovetop or in the microwave. Freeze portions in zippered bags for up to 4 months.
Carb Smart Soups
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Keto Minestrone Soup
Equipment
Ingredients
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 3 stalks celery sliced
- 2 teaspoons salt
- 1 ½ teaspoons dried Italian seasoning
- 2 bay leaves
- ⅛ teaspoon black pepper
- 28 ounces canned diced tomatoes with juice
- 6 cups low sodium chicken broth
- 1 zucchini sliced into ¼" half moons
- 3 cups cauliflower cut into small florets
- 1 carrot sliced, optional
- 2 cups fresh spinach or kale, chopped
- ½ cup lupini beans optional
Garnish (optional)
- fresh parsley or basil, for serving
- parmesan cheese for serving
Instructions
- Heat oil in a large pot. Brown beef, onion and garlic until no pink remains. Drain fat.
- Add all remaining ingredients to the pot except spinach (add kale if using).
- Bring to a boil over medium-high heat. Reduce to a simmer and let cook 15 minutes or until vegetables are tender.
- Discard bay leaves, stir in spinach and cook 2 minutes more.
- Garnish with shredded paremsan cheese and fresh basil or parsley if desired.
Notes
- Nutrition does not include optional beans or garnish.
- Drain the grease from cooked brown beef before adding to soup.
- Cut fresh vegetables to uniform sizes so they cook at the same rate.
- Refrigerate leftovers for up to 5 days.
- Reheat soup on the stovetop, and add seasoning to taste.
- Freeze soup in airtight containers with the date labeled on the outside for up to 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Why do you not use metric measurements for the ingredients as well as imperial and cups ?. You use metric for the nutritional info.
Hi Daithi, this recipe uses standard American measurements including cups. I hope this helps.