Keto Minestrone Soup
This easy recipe for minestrone soup is loaded with flavorful, low carb vegetables and cooked in a savory broth.
Servings: 6 servings
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
Calories: 222kcal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1135mg | Potassium: 1126mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 48mg | Calcium: 110mg | Iron: 5mg