32+ Delicious Italian Broth Recipes to Warm Your Soul

Italian cuisine is beloved for its rich flavors, comforting textures, and incredible depth of taste, especially when it comes to broths.

Whether it’s a light, flavorful brodo, a hearty minestrone, or a savory soup base, Italian broths offer the perfect balance of simplicity and sophistication.

This collection of 32+ Italian broth recipes will introduce you to some of the most iconic and lesser-known broths of Italy, each designed to bring warmth, comfort, and a taste of tradition to your kitchen.

From classic family recipes to modern variations, these broths can serve as the foundation for a variety of delicious dishes—from soups to risottos and beyond.

Get ready to explore the heart of Italian cooking with these easy-to-follow recipes!

32+ Delicious Italian Broth Recipes to Warm Your Soul

Italian Zucchini Broth Soup

This low-carb zucchini broth soup is a hearty and nourishing Italian dish perfect for a keto lunch. With its fresh ingredients and savory flavors, it provides a healthy and satisfying option for anyone seeking to maintain a ketogenic lifestyle. The zucchini is the star of the dish, offering a mild taste while absorbing the delicious broth, creating a truly comforting experience.

Ingredients:

• 3 medium zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter chicken or vegetable broth (low-sodium)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic and sauté for about 3-4 minutes until softened.
3. Add the sliced zucchinis to the pot and sauté for another 2-3 minutes, stirring occasionally.
4. Pour in the broth, bring to a simmer, and let it cook for 15-20 minutes, allowing the zucchini to soften and the flavors to meld together.
5. Season with salt and pepper to taste.
6. Use an immersion blender to purée the soup slightly for a thicker texture or leave it as is for a lighter, broth-based soup.
7. Garnish with fresh basil before serving.

This zucchini broth soup is a fantastic keto-friendly meal that is both flavorful and satisfying. It’s light enough for a lunch but hearty enough to provide lasting energy. The use of zucchini keeps the carb count low while still delivering a full-bodied flavor thanks to the chicken broth and fresh garlic. It’s easy to make, nourishing, and a great way to incorporate more vegetables into your keto diet.

Italian Spinach and Mushroom Broth Soup

This delicious spinach and mushroom broth soup is a perfect low-carb, keto-friendly lunch option. Packed with nutrients and rich in flavor, it’s an ideal way to enjoy a comforting meal without breaking your dietary goals. The earthy mushrooms paired with spinach create a robust and satisfying dish that will keep you full throughout the afternoon.

Ingredients:

• 200g fresh spinach leaves
• 150g mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken broth (low-sodium)
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant.
2. Add the sliced mushrooms to the pot and cook for about 5 minutes until they release their moisture and become tender.
3. Pour in the broth and bring to a simmer. Let it cook for another 10 minutes to allow the flavors to develop.
4. Add the fresh spinach leaves and cook for an additional 3 minutes, or until wilted.
5. Stir in the dried oregano, and season with salt and pepper to taste.
6. Remove the soup from the heat and serve hot, garnished with fresh parsley.

The spinach and mushroom broth soup is a wonderfully simple yet nutritious keto lunch option. It’s low in carbs but high in flavor, making it an excellent choice for anyone on a ketogenic diet. The broth is light and flavorful, while the mushrooms and spinach add texture and depth to the dish. This recipe is quick to prepare, making it a great go-to for a busy lunch hour, while also providing a healthy serving of greens.

Italian Beef and Tomato Broth Soup

This Italian beef and tomato broth soup combines the rich flavors of beef with the acidity of tomatoes, making for a flavorful and filling keto-friendly lunch. It’s a low-carb option that doesn’t compromise on taste, with the depth of the broth enhanced by aromatic herbs. This soup is perfect for a satisfying meal that’s easy to prepare and aligns with your ketogenic goals.

Ingredients:

• 300g lean ground beef
• 2 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter beef broth (low-sodium)
• 1 tbsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 6-7 minutes.
3. Add the diced tomatoes to the pot and stir to combine. Let them cook for 2-3 minutes until they begin to soften.
4. Pour in the beef broth, then add the dried basil and oregano. Stir to combine and bring the soup to a simmer.
5. Let the soup simmer for 20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This beef and tomato broth soup is an ideal option for anyone following a keto diet, providing a satisfying and rich flavor without the carbs. The combination of lean beef and tomatoes creates a hearty and filling dish, while the herbs add a comforting Italian touch. It’s a great way to enjoy a low-carb meal that doesn’t feel lacking in taste or substance, perfect for a nourishing lunch that will keep you full and energized throughout the day.

Italian Chicken and Leek Broth Soup

This Italian chicken and leek broth soup is a simple yet rich keto-friendly dish, ideal for a low-carb lunch. The tender chicken paired with the mild, sweet flavor of leeks creates a soothing and satisfying meal. With a clear broth that’s full of flavor and nutrients, this soup offers a light, yet fulfilling option for anyone seeking a nourishing meal without excess carbs.

Ingredients:

• 2 chicken breasts, boneless and skinless, cut into cubes
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 liter chicken broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the garlic and leeks, sautéing for about 5 minutes until the leeks soften.
2. Add the cubed chicken breasts to the pot and cook until lightly browned on all sides.
3. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and add thyme and bay leaf.
4. Simmer for 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.
5. Season with salt and pepper to taste.
6. Remove from heat and discard the bay leaf. Serve the soup hot, garnished with fresh parsley.

The chicken and leek broth soup is a perfect low-carb meal that’s as satisfying as it is healthy. The lean chicken and leeks provide protein and essential nutrients without adding unnecessary carbs. The aromatic herbs enhance the broth, making every spoonful a warming and delicious experience. This dish is light, easy to prepare, and an ideal keto lunch that doesn’t sacrifice flavor or comfort.

Italian Cauliflower and Tomato Broth Soup

This Italian cauliflower and tomato broth soup is a deliciously simple and flavorful keto-friendly meal. The combination of cauliflower’s mild texture and the bright acidity of tomatoes creates a well-balanced, low-carb option that is perfect for a light but filling lunch. The Italian herbs infuse the broth with savory goodness, making it both nourishing and satisfying.

Ingredients:

• 1 small head of cauliflower, broken into florets
• 2 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken broth (low-sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the diced tomatoes and cook for an additional 2 minutes until they begin to release their juices.
3. Add the cauliflower florets to the pot, stirring to combine.
4. Pour in the broth and bring to a simmer. Cook for 15-20 minutes until the cauliflower becomes tender.
5. Stir in the dried basil and oregano, then season with salt and pepper to taste.
6. Blend the soup slightly with an immersion blender for a smoother texture, or leave it chunky for more texture.
7. Serve the soup hot, garnished with fresh basil leaves.

This cauliflower and tomato broth soup is an excellent choice for a keto-friendly lunch, offering a light yet filling meal. The cauliflower adds bulk without the carbs, and the tomatoes contribute a subtle acidity that brightens up the dish. The infusion of Italian herbs gives the broth a rich and savory flavor, while the optional blending step allows you to adjust the texture to your preference. It’s a comforting, nutrient-packed soup that aligns perfectly with a ketogenic diet.

Italian Sausage and Kale Broth Soup

This Italian sausage and kale broth soup is a hearty and flavorful keto lunch, combining the richness of Italian sausage with the earthiness of kale. The savory broth, infused with garlic and Italian herbs, creates a warming dish that’s perfect for a low-carb meal. This soup is packed with protein, fiber, and essential nutrients, making it an ideal choice for anyone following a keto lifestyle.

Ingredients:

• 300g Italian sausage (bulk, not in casings)
• 1 bunch kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter chicken broth (low-sodium)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parmesan, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the sausage to the pot, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes.
3. Pour in the chicken broth, then add the rosemary and thyme. Stir to combine and bring the soup to a simmer.
4. Add the chopped kale and cook for 5-7 minutes, or until the kale is tender and wilted.
5. Season with salt and pepper to taste.
6. Serve the soup hot, optionally garnished with a sprinkle of fresh parmesan cheese.

The Italian sausage and kale broth soup is a flavorful, keto-friendly dish that’s perfect for a filling lunch. The sausage provides richness, while the kale adds texture and a healthy boost of greens. The savory broth ties everything together, making it a comforting meal that’s low in carbs but high in flavor and nutrients. Whether served on its own or with a sprinkle of parmesan, this soup is a satisfying way to stick to your ketogenic diet without sacrificing taste.

Italian Shrimp and Fennel Broth Soup

This Italian shrimp and fennel broth soup is a fresh, light, and delicious keto-friendly option that’s perfect for lunch. The combination of sweet fennel and tender shrimp creates a seafood-forward dish that’s full of flavor but low in carbs. The aromatic broth, infused with herbs, enhances the shrimp and fennel’s natural flavors, making this soup both satisfying and refreshing.

Ingredients:

• 250g shrimp, peeled and deveined
• 1 bulb fennel, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter seafood or chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the sliced fennel to the pot and cook for about 5 minutes, until it begins to soften.
3. Pour in the broth and bring to a simmer. Add the dried thyme and cook for an additional 10-15 minutes, allowing the flavors to meld.
4. Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and opaque.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh dill.

This shrimp and fennel broth soup is a light yet flavorful dish that’s perfect for a keto lunch. The fennel adds a mild, slightly sweet flavor, while the shrimp offer a delicate seafood taste. The broth ties everything together, creating a light, aromatic base that enhances the overall experience. This soup is ideal for those on a keto diet who want something different from the usual meat-based broths, offering a healthy dose of protein and healthy fats without the carbs.

Italian Cabbage and Sausage Broth Soup

The Italian cabbage and sausage broth soup is a hearty and warming keto-friendly meal, offering rich flavors with low carbs. The savory sausage blends perfectly with the mild cabbage, creating a comforting soup that’s filling yet light enough for lunch. The broth is flavorful and infused with herbs, making every spoonful an enjoyable and satisfying experience.

Ingredients:

• 300g Italian sausage (bulk, not in casings)
• 1 small head of cabbage, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter chicken broth (low-sodium)
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the Italian sausage to the pot and cook until browned, breaking it up into crumbles as it cooks.
3. Once the sausage is browned, add the shredded cabbage and stir for a few minutes until the cabbage begins to soften.
4. Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes.
5. Season with dried oregano, basil, salt, and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This cabbage and sausage broth soup is an ideal choice for a comforting keto lunch. The sausage adds richness and flavor, while the cabbage is hearty and low in carbs, making it a perfect base for this savory dish. The herbs give the broth a satisfying depth, while the combination of textures from the sausage and cabbage makes every bite enjoyable. This is a filling, nutritious, and satisfying soup that supports a keto lifestyle while keeping you full for hours.

Italian Tomato and Bell Pepper Broth Soup

This Italian tomato and bell pepper broth soup is a vibrant, light, and refreshing keto meal. The combination of sweet bell peppers and tangy tomatoes creates a burst of flavor, while the clear broth provides a savory base. Infused with Italian herbs, this soup is both satisfying and healthy, making it a great option for a light keto lunch.

Ingredients:

• 3 medium tomatoes, diced
• 2 bell peppers (red or yellow), chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable broth (low-sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced tomatoes and chopped bell peppers to the pot, cooking for 5-7 minutes until the peppers begin to soften and the tomatoes release their juices.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
4. Stir in the dried basil and oregano, then season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil.

This tomato and bell pepper broth soup is a light and vibrant keto lunch option. The sweet bell peppers add a gentle richness, while the tomatoes provide a bright, tangy flavor. The broth, enriched with Italian herbs, ties the flavors together in a satisfying and nourishing way. It’s a perfect choice for those on a keto diet looking for a refreshing yet filling soup that’s low in carbs but high in flavor. The fresh basil garnish adds an aromatic touch to the soup, enhancing its overall taste.

Italian Broccoli and Sausage Broth Soup

his Italian broccoli and sausage broth soup is a keto-friendly, hearty meal that combines the richness of sausage with the freshness of broccoli. It’s low in carbs and high in flavor, making it a great option for lunch. The savory sausage infuses the broth with deep flavor, while the broccoli adds a satisfying crunch and texture. This simple soup is comforting, nutritious, and easy to prepare.

Ingredients:

• 300g Italian sausage (bulk, not in casings)
• 1 large head of broccoli, cut into florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter chicken broth (low-sodium)
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parmesan, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sausage to the pot and cook until browned, breaking it up into crumbles as it cooks.
3. Once the sausage is browned, add the broccoli florets and cook for another 3-4 minutes.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
5. Stir in the dried oregano and rosemary, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with a sprinkle of fresh parmesan if desired.

This broccoli and sausage broth soup is a perfect keto lunch option, packed with flavor and low in carbs. The savory sausage complements the fresh, tender broccoli, making for a satisfying meal. The broth is aromatic and hearty, making each spoonful deliciously comforting. The addition of fresh parmesan adds a rich finishing touch, enhancing the overall taste. This simple yet satisfying soup is ideal for anyone following a keto diet and seeking a nourishing, low-carb meal.

Italian Eggplant and Tomato Broth Soup

This Italian eggplant and tomato broth soup is a delicious and satisfying low-carb option perfect for lunch. The tender eggplant absorbs the rich flavors of the tomato and herbs, while the broth remains light but flavorful. This vegetarian dish is packed with nutrients, providing a great source of fiber, vitamins, and antioxidants while maintaining a low carb profile.

Ingredients:

• 2 medium eggplants, diced
• 3 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken broth (low-sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced eggplant to the pot and cook for about 5 minutes, stirring occasionally.
3. Add the diced tomatoes to the pot, cooking for another 2-3 minutes until the tomatoes begin to break down.
4. Pour in the broth, dried basil, and oregano. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil.

This eggplant and tomato broth soup is a light, flavorful, and nutritious dish that’s perfect for a keto lunch. The eggplant’s soft texture pairs beautifully with the tangy tomatoes, creating a comforting and satisfying meal. The broth is infused with Italian herbs, making every bite full of flavor. It’s a great way to enjoy a vegetable-packed, low-carb soup that’s not only delicious but also offers a variety of nutrients.

Italian Spinach, Ricotta, and Chicken Broth Soup

This Italian spinach, ricotta, and chicken broth soup is a rich, comforting, and keto-friendly option that combines the goodness of lean chicken, fresh spinach, and creamy ricotta cheese. The clear broth is savory, while the spinach adds a fresh touch and the ricotta provides a creamy texture, making this soup both filling and delicious. It’s an excellent choice for a light yet satisfying low-carb lunch.

Ingredients:

• 2 chicken breasts, boneless and skinless, cut into small pieces
• 200g fresh spinach leaves
• 100g ricotta cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter chicken broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chicken pieces to the pot and cook until browned on all sides.
3. Pour in the chicken broth and bring to a simmer. Cook for 15-20 minutes, allowing the chicken to cook through and the flavors to combine.
4. Add the fresh spinach to the pot and cook until wilted, about 3-4 minutes.
5. Stir in the ricotta cheese until fully combined and the broth becomes creamy.
6. Season with thyme, salt, and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This spinach, ricotta, and chicken broth soup is a creamy, comforting, and nutritious keto meal that’s perfect for lunch. The combination of tender chicken, fresh spinach, and creamy ricotta offers a satisfying, low-carb experience. The savory broth ties all the flavors together, making this soup feel indulgent while still aligning with a ketogenic diet. It’s a deliciously creamy and hearty option that will keep you feeling full and satisfied for hours.

Italian Zucchini and Basil Broth Soup

This Italian zucchini and basil broth soup is a light and refreshing keto-friendly meal. The zucchini adds a mild sweetness and texture to the soup, while fresh basil and garlic infuse the broth with an aromatic flavor. This easy-to-make, low-carb soup is perfect for those looking for a flavorful, vegetable-packed option that’s both healthy and satisfying.

Ingredients:

• 3 medium zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken broth (low-sodium)
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the sliced zucchini to the pot and cook for about 5 minutes, stirring occasionally.
3. Pour in the broth, add the dried basil, and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the zucchini to soften and the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil leaves.

This zucchini and basil broth soup is a delightful keto lunch option that’s both light and satisfying. The zucchini’s mild flavor pairs perfectly with the aromatic basil, creating a comforting, low-carb soup that’s perfect for any time of year. It’s quick to prepare and full of fresh ingredients, making it a great choice for a nourishing meal that’s both healthy and delicious.

Italian Beef and Mushroom Broth Soup

This Italian beef and mushroom broth soup is a rich and savory keto meal, combining tender beef with earthy mushrooms. The beef adds depth to the broth, while the mushrooms bring an umami flavor that makes this soup hearty and satisfying. Perfect for a keto lunch, it’s low in carbs and packed with protein and nutrients, making it both delicious and nourishing.

Ingredients:

• 300g beef stew meat, cubed
• 200g mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter beef broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cubed beef stew meat to the pot and cook until browned on all sides.
3. Add the sliced mushrooms to the pot and cook for another 3-4 minutes until they begin to release their juices.
4. Pour in the beef broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the beef is tender.
5. Stir in the dried thyme and oregano, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This beef and mushroom broth soup is a flavorful, hearty, and keto-friendly lunch that’s perfect for those who enjoy rich, meaty dishes. The beef stew meat becomes tender in the savory broth, while the mushrooms add a depth of flavor that makes the soup feel luxurious. The combination of herbs enhances the richness of the broth, creating a comforting and satisfying meal that fits perfectly into a low-carb diet.

Italian Green Bean and Tomato Broth Soup

This Italian green bean and tomato broth soup is a fresh, flavorful keto-friendly option that’s both light and satisfying. The green beans add crunch and fiber, while the tomatoes provide a tangy, slightly sweet flavor that perfectly complements the broth. This simple yet flavorful soup is ideal for a low-carb lunch and is packed with nutrients.

Ingredients:

• 200g fresh green beans, trimmed and cut into pieces
• 3 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken broth (low-sodium)
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced tomatoes and cook for 2-3 minutes until they begin to break down and release their juices.
3. Pour in the broth and bring to a simmer. Add the green beans and cook for 15-20 minutes until tender.
4. Stir in the dried basil and thyme, and season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley.

This green bean and tomato broth soup is a light, refreshing, and keto-friendly meal. The green beans provide crunch and fiber, while the tomatoes bring a burst of flavor to the broth. The infusion of Italian herbs makes the broth savory and aromatic, creating a comforting dish that’s low in carbs but high in nutrients. This soup is perfect for anyone following a keto diet who wants a healthy, flavorful, and easy-to-make lunch.

Note: More recipes are coming soon