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Lentil Minestrone Soup
Serves 4 |
Hearty, healthy and delicious.
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Ingredients:
| 2 tablespoons olive oil |
| 2 cups finely chopped onion |
| 2 tablespoons tomato paste |
| 1/4 cup chopped parsley |
| 4 cloves garlic, chopped |
| 3 carrots, diced |
| 1 cup diced celery |
| 2 teaspoons salt |
| 1 cup green lentils |
| 2 bay leaves |
| 8 parsley branches |
| 6 thyme branches |
| 9 cups vegetable stock |
| 1 bunch spinach |
| 2 cups shell pasta, cooked |
| Ground black pepper, to taste |
| Salted water, for boiling |
Directions:
- Pour oil into a soup pot. Drop in onions. Bring to high heat. Saute for about 10 minutes, stirring frequently, until lightly browned.
- Add in tomato paste, parsley, garlic, carrots, celery and salt and cook 3 minutes. Add lentils, bay leaves, parsley branches, thyme branches and vegetable stock and bring to a boil.
- Lower heat and simmer, partially covered, for 30 minutes. Season with salt and black pepper. Remove the parsley and thyme branches.
- Boil the greens in salted water until they're tender and bright green, then chop them coarsely.
- Just before serving, add the greens and the pasta to the soup and heat through.
| Cooking Method: | Boil |
| Course: | Soup |
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