Hearty Lentil Minestrone Soup
As the winter in these parts seems to never end, this soup seems to be the only thing to take the chill off. This filling soup will stay with you during a long day of shoveling. Overflowing with fresh vegetables and protein packed with both lentils and beans it’s the prefect meal for a cold day. The fresh greens on top give this soup a nice fresh crunch. We used kale on top but it is also great with mustard greens or swiss chard.
Warm up with this thick and hearty soup until Spring finally arrives. And if you have faith in Punxsutawney Phil, it should be here sooner than later. Fingers crossed.
- 4 cups Vegetable Stock
- 1 cup Green Lentils
- 1 Cup Pasta (Gluten Free)
- 1 15 oz. Can Cannellini Beans (Drained and Rinsed)
- 1 Can Plum Tomatoes (Quartered)
- 2 Carrots (Peeled and Chopped)
- 3 Stalks Celery (Chopped)
- 1 Zucchini (Chopped)
- 3 Garlic Cloves (Peeled and Chopped)
- 1 Red Onion (Peeled and Diced)
- 1 Leek (Chopped)
- 1 Bunch Fresh Thyme (Stems Removed)
- 2 Tbsp. Miso Paste
- 1 tsp Rosemary
- 1 tsp Red Pepper
- Salt and Pepper to taste
- 1 Bunch Kale (Stems Removed and Chopped)
- 1 Bunch Basil (Chopped) (Garnish)
- Wash and Prepare all the ingredients. Make sure to wash the leek thoroughly, Dirt tends to get trapped in the layers.
- In a large stock pot over medium/high heat, Sauté the onion, garlic and leek for approximately 3 minutes.
- Add the chopped carrot, zucchini, miso, and dry spices. Sauté for another 3 minutes.
- Next, add the lentils and vegetable stock. Stir and bring to a simmer. Once simmering, lower the heat to medium and cover. Allow to cook for 10-15 minutes stirring occasionally, until the lentils are slightly tender.
- Then, add the tomatoes and pasta noodles. Cook uncovered for 5 minutes. Finally, stir in the beans and cook until warm, approximately 2 more minutes.
- Serve with a handful of chopped kale and basil sprinkled on top.