Minestrone soup with lentils and spinach
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Background
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
- 1 Tbsp olive oil
- 1 medium onion
- 2 stalks celery
- 1 large carrot
- 2 cloves garlic
- 1 tsp dried oregano or marjoram or Italian mixed herbs
- 400 ml passata
- 750 ml vegetable stock
- 1 cup small pasta shells
- 1 tin brown lentils, drained and rinsed
- 3 large handfuls of baby spinach
- Salt & pepper
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Ingredients: - Lentils
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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