Lentil Minestrone Soup Recipe

Name: Lentil Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil (plus extra oil to finish); 2 cups onions, finely chopped; 2 tablespoons tomato paste; 1/4 cup parsley, chopped; 4 garlic cloves, chopped; 3 carrots, diced; 1 cup celery, diced; salt; freshly gorund black pepper; 1 cup french green lentil, picked through, rinsed; 2 bay leaves; 8 parsley sprigs (may use just stems); 8 fresh thyme sprigs; 9 cups water (or vegetable stock); soy sauce (mushroom soy sauce recommended); 1 bunch greens (mustard, chard, spinach, or brocolli rabe); 2 cups cooked small shell pasta (shells, orecchiette, or your favorite); parmesan cheese, thinly shaved

Servings: persons

2 tablespoons extra virgin olive oil (plus extra oil to finish)
2 cups onions, finely chopped
2 tablespoons tomato paste
1/4 cup parsley, chopped
4 garlic cloves, chopped
3 carrots, diced
1 cup celery, diced
salt
freshly gorund black pepper
1 cup french green lentil, picked through, rinsed
2 bay leaves
8 parsley sprigs (may use just stems)
8 fresh thyme sprigs
9 cups water (or vegetable stock)
soy sauce (mushroom soy sauce recommended)
1 bunch greens (mustard, chard, spinach, or brocolli rabe)
2 cups cooked small shell pasta (shells, orecchiette, or your favorite)
parmesan cheese, thinly shaved

1
Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
2
Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
3
Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
4
Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
5
Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
6
When ready to serve, add the greens and pasta to the soup and heat through.
7
Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
8
Enjoy!

1030

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil (plus extra oil to finish), 2 cups onions, finely chopped, 2 tablespoons tomato paste, 1/4 cup parsley, chopped, and more.

Yes, Lentil Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Minestrone Soup

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