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
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.