Italian Lentil and Vegetable Soup
This Italian Lentil and Vegetable Soup tastes similar to a minestrone soup, but with the addition of hearty and protein rich lentils.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3 cloves garlic, grated or minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1 1/2 cups dried green or brown lentils, picked through for debris and rinsed
- 28 ounces diced tomatoes, undrained
- 1 cup water rinse out the tomato cans with it
- 48 ounces low sodium vegetable broth
- 1 tablespoon balsamic vinegar
- 1 parmesan cheese rind, optional
- 4 cups roughly chopped kale, stems removed
- 1 cup diced zucchini
- 1/2 cup shredded parmesan cheese for topping optional
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add in the onions and carrots and sauté 2 minutes. Stir in the garlic and sauté another minute.
- Add in the Italian seasoning, red pepper flakes, tomatoes, lentils, vegetable broth, parmesan cheese rind, balsamic vinegar, water and vegetable broth. Season with salt and pepper and stir everything together.
- Bring to a boil then reduce heat to medium-low, cover and simmer 30-35 minutes, stirring occasionally.
- Add in the kale and zucchini and simmer for 10 more minutes. If the soup is extra thick add in another 1/2-1 cup of water or broth. Serve the soup topped with shredded parmesan cheese and slices of baguette if desired.
Nutrition
Calories: 262kcal | Carbohydrates: 44g | Protein: 16g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 45mg | Fiber: 19g | Sugar: 8g