Go Back

Minestrone soup with lentils and kale

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. Dice the carrot, red pepper and celery.
  3. 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.
  4. Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
  5. Add the vegetable stock, chopped tomatoes and bring to a boil.
  6. Add the pasta, then simmer, uncovered, for 10-12 minutes.
  7. When the veggies are tender, add the drained lentils and kale, then cook for another 5 minutes.
  8. Taste the soup and season to your liking.
  9. Serve warm.