Lentil Minestrone Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8-10
Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped white onion
  • 3 large cloves garlic, minced
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup dry green lentils, rinsed
  • 28-ounce can diced tomatoes
  • 2 15-ounce cans navy beans, drained and rinsed
  • 15-ounce can red beans, drained and rinsed
  • ½ small green cabbage, shredded (3-4 cups)
  • 2 small zucchini, sliced into half moons
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • Garnish with grated Parmesan and chopped Italian parsley
Instructions
  1. In a large soup pot, warm up the oil and begin sautéing the chopped onion, carrots, and celery.
  2. Once softened (about 5 minutes), add in the minced garlic and sauté for a minute and then add in the vegetable broth, water, and lentils.
  3. Cook everything together for 20-30 minutes on low heat, covered, until the lentils are almost fully cooked.
  4. Add in the diced tomatoes, drained and rinsed beans, shredded cabbage, sliced zucchini, salt, and herbs. Let the soup simmer for 10 minutes, uncovered, until the cabbage is soft.
  5. Taste the soup and adjust seasonings to taste. Garnish the soup with fresh grated Parmesan and chopped parsley.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/04/18/lentil-minestrone-soup/