Description
A delicious low-carb twist on the classic Italian Pasta Fagioli that fits perfectly into your keto lifestyle.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 can (15 oz) cannellini beans, drained and rinsed (optional for low-carb)
- 1 cup zucchini, diced
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, celery, and carrots; sauté until soft.
- Add ground beef; cook until browned.
- Stir in Italian seasoning, salt, and pepper.
- Add diced tomatoes and beef broth; bring to a boil.
- Reduce heat, simmer for 20 minutes.
- Add zucchini and beans (if using); cook for an additional 10 minutes.
- Garnish with parsley before serving.
Notes
- This recipe can be made in advance and stored in the refrigerator for up to three days.
- For an even thicker soup, blend some of the soup and stir it back in.
- Feel free to customize with your choice of low-carb vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg