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Low-Carb Minestrone Soup - Cozy, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Onion: Yellow or white, diced.
  • Celery: Diced for crunch and aroma.
  • Carrots (optional): Thinly sliced; use sparingly or skip to keep carbs lower.
  • Garlic: Freshly minced.
  • Zucchini: Diced; adds body without the carbs.
  • Green beans: Trimmed and chopped into bite-size pieces.
  • Cauliflower: Small florets; replaces potatoes for a hearty bite.
  • Spinach or kale: Roughly chopped; adds color and nutrients.
  • Diced tomatoes: One 14.5-ounce can, no sugar added.
  • Tomato paste: For a richer, deeper broth.
  • Low-sodium chicken or vegetable broth: Use what you prefer.
  • Cannellini or kidney beans (optional): Rinsed and drained; for stricter low-carb, reduce or omit.
  • Italian seasoning: Or a mix of dried oregano, basil, and thyme.
  • Bay leaf: One or two for depth.
  • Red pepper flakes (optional): For gentle heat.
  • Parmesan rind (optional): Adds savory richness as it simmers.
  • Salt and black pepper: To taste.
  • Fresh parsley or basil: For finishing.
  • Lemon juice or red wine vinegar: A splash at the end to brighten everything up.

Method
 

  1. Warm the pot: Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
  2. Sauté aromatics: Add onion, celery, and carrots (if using). Cook 5–7 minutes, stirring, until the onion softens. Add garlic and cook 30 seconds until fragrant.
  3. Build the base: Stir in tomato paste and cook 1 minute to caramelize slightly. Add diced tomatoes with their juices and stir.
  4. Add vegetables: Stir in zucchini, green beans, and cauliflower florets. Season with 1 teaspoon salt, black pepper, and Italian seasoning. Add a pinch of red pepper flakes if you like heat.
  5. Pour in broth: Add 6 cups broth. Drop in the bay leaf and Parmesan rind if using. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer: Cook uncovered 15–20 minutes, or until vegetables are tender but not mushy. Stir occasionally.
  7. Add greens and beans: Stir in spinach or kale and the beans if using. Simmer 3–5 minutes more, until greens wilt.
  8. Finish and taste: Remove bay leaf and Parmesan rind. Add a squeeze of lemon juice or a splash of vinegar. Taste and adjust salt and pepper.
  9. Serve: Ladle into bowls and top with chopped parsley or basil. Add grated Parmesan if desired.