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–+ servings
vegetable minestrone soup
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4.67 from 3 votes

Vegetable Minestrone Soup (no pasta, no beans)

Vegetable Minestrone Soup is a healthy and hearty soup perfect for a chilly day. This low carb and keto version of vegetable minestrone is made without pasta or beans, so enjoy this easy comforting Italian classic!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup, Soups & Stews
Cuisine: American, Italian
Keyword: healthy italian minestrone soup, healthy minestrone soup without pasta, keto minestrone soup, low carb minestrone soup, minestrone soup no pasta, minestrone soup recipe without pasta, minestrone soup without beans, minestrone soup without pasta, minestrone without pasta, no bean minestrone soup, whole30 minestrone soup
Servings: 8 servings
Calories: 169kcal
Author: Valerie Skinner

Ingredients

  • 1 Onion diced
  • 2 tsp Garlic minced
  • ½ cup Celery diced
  • ½ cup Carrot Chips frozen
  • 1 cup Green Beans frozen
  • 1 Zucchini diced
  • 1 cup Butternut Squash frozen cooked and cubed
  • 1 Russet Potato diced
  • 14 oz Diced Tomato canned
  • 1 14 oz can Tomato Sauce
  • 4 cups [Chicken Broth]
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 2 tsp Dried Thyme
  • 2 tsp Dried Rosemary
  • 1 tbsp Avocado Oil
  • Salt/Pepper to taste

Instructions

  • In large stock pot, add 1 tbsp avocado oil and heat over medium high heat.
  • Add in carrots, celery, onion, garlic, salt, pepper and all dried herbs and saute for about 5 minutes or until vegetables begin to soften.
  • To the pot, add zucchini, potato, green beans and butternut squash. Saute all together for another 5 minutes.
  • Add chicken broth and canned tomato and stir once again.
  • Bring up heat to high until soup comes to a boil. Let it boil for 10 minutes before bring it back town to a low heat or simmer. Simmer at low for about 1 hour or until potatoes are cooked through evenly.

Notes

INSTANT POT INSTRUCTIONS: Use Sauté function on instant pot for steps 1-4. Once all liquid is added and stirred in, cook on manual HIGH pressure for 30 minutes and use a quick or natural release.
CROCK POT INSTRUCTIONS: To adapt this recipe for the slow cooker, simply combine all the sauteed diced vegetables, minced garlic, canned tomatoes, tomato sauce, dried herbs, and chicken broth in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender, and the flavors come together, adding salt and pepper to taste before serving. 

Nutrition

Serving: 1cup | Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g