This minestrone soup is the best low-carb comfort soup for a chilly day! Instead of kidney beans or great northern beans, this recipe uses a unique, low carb bean – the lupini bean. This keto minestrone soup has a deep umami flavor thanks to the parmesan cheese rind that is simmered in the soup base.
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Vegetable Minestrone Soup Ingredients
- 2 slices bacon, diced or 2 tablespoons olive oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 3 stalk celery, diced
- 2 medium zucchini, diced
- 28 oz can whole tomatoes
- 4 cup chicken broth, vegetable broth or water
- 1 parmesan cheese rind, about 1x4”
- 1 cup cauliflower rice
- 1 cup lupini beans
- 3 cups spinach leaves
Minestrone Soup Directions
Add bacon to a large stock pot or Dutch oven. Cook over medium-high heat until cooked but not crispy.
Add some vegetables
Add diced onions, carrots and celery to the pot and continue cooking until almost tender.
Simmer with cheese rind
Add chicken broth or vegetable broth, 1 teaspoon salt, zucchini, tomatoes and parmesan rind. Bring to boil, then reduce heat to a simmer. Let cook uncovered until vegetables are tender (at least 20 minutes). The longer you let the soup simmer, the more flavor the parmesan rind will release.
Add rice and beans
Add cauliflower rice, lupini beans and cook for 5 minutes.
Stir in spinach leaves and add salt & pepper for taste. Stir until spinach has wilted into the soup. Remove rind and serve.
Do you have to peel the lupini beans? The bean usually has a hard casing on them? I haven’t made yet, so will come back to give rating after.
I didn’t peel mine. They might have already been peeled.
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We replicated this recipe this evening for dinner and found it to be a wonderful, low carb minestrone soup. This was also our first time using lupini beans and found them in this recipe a little more crunchy than expected. I am uncertain as this is the first time I’ve used them whether they would soften if put in during the 20 minute simmer. The other big change we made was instead of bacon. We browned up diced spam and I felt that it should have gone in with the with the cauliflowered rice and so the next time we do this recipe I will try that out and get back with you. Thanks for the recipe!
Mine weren’t crunchy. Not as soft as a regular bean. You can always cook it longer and I’m sure they will soften up. Glad you liked the recipe!
Delicious soup. The beans were hard and will have the cook (hubby) leave out next time. They came in a jar and we were surprised how hard they were. The bean hardness did not detract from the rest of the delicious soup. Cook made a double batch. The leftover soup had softer beans after freezing. My daughter liked the beans from the get go. Go figure.
Good flavor. Like others have said, the beans were hard and not especially tasty even cooking them longer. I had to salt and pepper quite a bit. I also threw in orange and yellow bell pepper and a few chopped up radishes. I used a cauliflower/broccoli rice blend. Will be nice to have a hot lunch this week!
I’ve just gone KETO and can’t wait to try this recipe. Thanks!