Once the veggies are starting to soften I add some garlic. I keep a paste of garlic that I make in my fridge. I puree fresh garlic with a little olive oil to a paste and keep it in a jar. It tastes fresh without the work of dealing with fresh garlic everytime I want it. I don't cook the garlic too much, just till I can smell it, then add the stock/bone broth.
Then I add my favorite Italian style seasoning from Penzey's spices. It is called Tuscan Sunset, and it has less oregano than traditional Italian seasoning, which I love, plus it adds a bit of fennel. Also add salt.
Since I can't have regular pasta, I add quinoa to my soup. I love the texture of quinoa in soup, but be sure to rinse it well since it is covered in saponin, a soapy substance to protect it from birds. Soapy soup is not tasty!thejoyfulhomemaker.com. Hers are AWESOME!!! Just make your favorite meatball, into a tiny size, and they work great in this soup.
Now that the quinoa and meatballs are in, stir a few times and let cook till quinoa is done and meatballs are hot through, usually about 15 to 20 minutes on a slow simmer. Don't boil too hard or your meatballs might break apart.
As soon as the quinoa and meatballs are done stir in a ton of fresh baby greens and chopped fresh parsley. I used a baby spinach/kale/chard mix that was awesome. This is a great use for those greens that are getting a little bit old, and not good for salad anymore. Stir and cook just a couple of minutes until all the greens are wilted into the soup. Then serve to some hungry kiddos :)