Sautee the onion on low heat in whatever oil you prefer. Do this right in the bottom of the big soup pot. Keep an eye on it so it doesn’t burn. While that’s doing its thing, chop your carrots and celery and add them to the pot.

Once the onion, carrot and celery have started to sweat, add the two cans of diced tomato, and salt and pepper (measure with your heart). Plus that dash of cayenne. Also add a couple big dollops of the better than bouillon paste, and enough hot water to fill the pot to ⅔. Put the heat on medium-low and let it simmer.

Put your thawed boneless chicken into a skillet with whatever oil you prefer, and a generous amount of dried Italian herb blend. Cook it until you can pull it apart easily with your spatula or tongs or whatever. Make it into small bite-size pieces. (It’s also fine if you cut it small before cooking.) Add it to the pot of soup. Scrape all that oil and herbs into the pot. That’s the good stuff. Also add the cooked northern white beans to the pot now.

Let all that simmer together on low until the carrots and celery are tender enough.

Add the whole bag of frozen peas or green beans. Continue to simmer until it’s all hot (just a couple minutes).

Let it cool slightly then serve it up. If you’re ok with gluten/carbs, serve it with garlic bread. Or, let the keto people enjoy it as-is. The white northern beans do have carbs, but it’s not much per serving. Should be allowable so long as the keto people haven’t already used up their daily carb allowance.

Parmesan on top of that bowl of soup. And a couple fresh basil leaves for bonus points.