Name: Minestrone soup with lentils and kale
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 medium onion; 3 cloves garlic; 2 stalks of celery; ½ red pepper; 1 large carrot; 1 tsp dried oregano or marjoram or Italian mixed herbs; 1 litre vegetable stock; I tin chopped tomatoes; 1 tin brown lentils, drained and rinsed; 1 cup small pasta shells; 2 large handfuls of chopped kale; Salt & pepper

Minestrone soup with lentils and kale

2 Feb 2024

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

1 Tbsp olive oil
1 medium onion
3 cloves garlic
2 stalks of celery
½ red pepper
1 large carrot
1 tsp dried oregano or marjoram or Italian mixed herbs
1 litre vegetable stock
I tin chopped tomatoes
1 tin brown lentils, drained and rinsed
1 cup small pasta shells
2 large handfuls of chopped kale
Salt & pepper

Instructions

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.

https://cooktogether.com/recipe-items/minestrone-soup-with-lentils-and-kale/

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