Lentil Minestrone Soup
This easy, one pot Lentil Minestrone Soup is loaded with vegetables, protein packed lentils and plenty of pasta!
Servings: 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 carrots diced
- 2 stalks of celery diced
- 3 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and fresh ground black pepper to taste
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes
- 1 cup dried brown lentils picked over for debris and rinsed
- 1 bay leaf
- 1 Parmesan cheese rind optional
- 32 ounces Zoup! Good Really Good® Veggie Broth
- 2 cups water
- 3 cups chopped kale
- 15 ounce can cannellini beans rinsed and drained
- 1 cup uncooked pasta such as shells macaroni or rotini
- 1/2 cup frozen peas
- Shredded Parmesan cheese and chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, salt and pepper to the pot and cook until the vegetables have softened, 6-8 minutes. Stir often. Add in the garlic, spices and tomato paste and cook another 1-2 minutes.
- Pour in the tomatoes, lentils, Parmesan cheese rind, bay leaf, veggie broth and water. Stir everything together and bring the soup to a boil. Once boiling, reduce the heat, cover the pot partially with a lid and simmer for 15 minutes.
- Uncover the pot and add in the kale, cannellini beans and pasta. Continue to simmer for another 15-20 minutes or until the pasta is al dente. Remove the pot from the heat and stir in the frozen peas. Pull out the bay leaf and Parmesan cheese rind.
- Taste the soup for seasoning and adjust if needed. Serve in bowls topped with shredded Parmesan cheese and chopped parsley if desired.
Nutrition
Calories: 306kcal | Carbohydrates: 52g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 903mg | Fiber: 13g | Sugar: 10g