Go Back

Minestrone soup with lentils and spinach

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. Dice the carrot and celery.
  3. 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.
  4. Stir for a minute, then add the passata and the vegetable stock.
  5. Bring to a boil, then add the pasta.
  6. Simmer, uncovered, for 10-12 minutes.
  7. When the veggies are tender, add the drained lentils and spinach then cook for another 3-5 minutes.
  8. Taste the soup and season to your liking.
  9. Serve warm.