Minestrone soup with lentils and spinach
This minestrone soup with lentils and spinach is a vegan, healthy soup that is quite filling too. It’s super easy to make and is perfect all year round to boost your immune system. You can use gluten-free pasta, if preferred.
Ingredients
Method
- Finely chop the onion and garlic.
- Dice the carrot and celery.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion, celery and carrots for 5 minutes until soft, then add the garlic and herbs of your choice.
- Stir for a minute, then add the passata and the vegetable stock.
- Bring to a boil, then add the pasta.
- Simmer, uncovered, for 10-12 minutes.
- When the veggies are tender, add the drained lentils and spinach then cook for another 3-5 minutes.
- Taste the soup and season to your liking.
- Serve warm.