Description
A comforting vegan soup perfect for a cool night. This healthy and hearty lentil minestrone soup will leave you full and satisfied.
Ingredients
Scale
- 4 cups Vegetable Stock
- 1 cup Green Lentils
- 1 Cup Pasta (Gluten Free, if needed)
- 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
- 1 tsp Salt and Pepper (to taste)
- 2 Cups Kale (Stems Removed and Chopped)
- 1 Bunch Basil (Chopped for Garnish)
Instructions
- 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 or until translucent and fragrant.
- 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 immediately with a handful of chopped kale and basil sprinkled on top, if desired. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Minestrone, Soup, Lentils, Vegan
