Minestrone soup with lentils and kale
This vegan minestrone soup with lentils and kale is hearty and healthy soup, perfect during the winter months. You can use gluten-free pasta, if needed.
Ingredients
Method
- Finely chop the onion and garlic.
- Dice the carrot, red pepper and celery.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot, pepper and celery pieces.
- Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
- Add the vegetable stock, chopped tomatoes and bring to a boil.
- Add the pasta, then simmer, uncovered, for 10-12 minutes.
- When the veggies are tender, add the drained lentils and kale, then cook for another 5 minutes.
- Taste the soup and season to your liking.
- Serve warm.