Name: Minestrone soup with lentils and spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Minestrone soup with lentils and spinach

22 Mar 2024

by Dinna

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.