Minestrone soup with lentils and kale
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
- 1Β medium onion
- 3Β clovesΒ garlic
- 2Β stalks ofΒ celery
- Β½ red pepper
- 1 large carrot
- 1Β tspΒ dried oregano or marjoram or Italian mixed herbs
- 1 litreΒ 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 sautΓ© 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.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Lentils
- Health and Diet: - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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