Low-Carb Garden Vegetable Soup - Esy hurricanerecipe

2 tbsp Olive oil or avocado oil
1/2 cup Onion, diced (kept minimal for carbs)
2 cloves Garlic, minced
1 cup Celery, sliced
1 cup Zucchini, diced
1 cup Fresh green beans, trimmed and cut into 1-inch pieces
1 cup Cauliflower florets, chopped small (great substitute for potatoes/grains)
1 can (14.5 oz) Diced tomatoes (look for no sugar added)
4 cups High-quality beef, chicken, or vegetable bone broth
1 tsp Italian seasoning
2 cups Fresh spinach or chopped kale, packed
Salt and freshly cracked black pepper to taste
Optional: A pinch of red pepper flakes for warmth

Sauté the Aromatics: Heat the oil in a large stockpot over medium heat. Add the onion, garlic, and celery. Cook for about 4–5 minutes until the vegetables begin to soften and become fragrant.
Add the Hard Veggies: Stir in the green beans and cauliflower florets. Cook for another 2–3 minutes.
Build the Broth: Pour in the diced tomatoes (with their juices) and the broth. Stir in the Italian seasoning, salt, pepper, and optional red pepper flakes. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
Add Zucchini & Greens: Stir in the diced zucchini and cook for another 5 minutes until just tender. In the last 2 minutes of cooking, fold in the fresh spinach or kale until it is completely wilted into the broth.
Adjust & Serve: Taste the broth and adjust the seasoning with extra salt and pepper as needed. Ladle hot into bowls.

Boost the Protein: This base pairs beautifully with browned Italian sausage, shredded chicken, or mini keto meatballs.
Rich & Savory Finish: Top your bowl with a generous sprinkle of freshly grated Parmesan cheese or a swirl of high-quality extra virgin olive oil just before serving.