This hearty bowl of minestrone soup uses lentils for an extra dose of protein and a delicious flavor.
Lentil Minestrone Soup – Adapted from Life as a Mom
- 2 T minced onion
- 3 garlic cloves, minced
- 5 medium carrots, sliced
- 4 C chicken broth
- 2 cans (15 oz each) diced tomatoes, undrained
- 3 C spinach
- 1 can great wheat northern beans, rinsed & drained
- 2 tsp. Italian seasoning
- 1 C lentils, soaked
- 1 C whole wheat pasta, small shapes/elbows
- sea salt & fresh black pepper, to taste
In a large stockpot, combine the sliced carrots, minced onion & garlic.
Spritz with a bit of olive oil from an olive oil sprayer. Saute for 3 minutes, and then add in the chicken broth and two cans of undrained diced tomatoes. Rinse and drain your can of beans and add these to your soup.
Add in the Italian seasoning and bring the soup to a slow boil.
Then, add in the lentils. Bring the soup back to a boil. Cover, and reduce the soup to a simmer. Simmer the soup for 30 minutes.
Meanwhile, prepare the spinach by washing and trimming, if necessary.
After the 30 minutes of simmering, add in 1 C pasta – preferably whole wheat. Keep the soup covered and cook about 5-6 minutes.
Then, add in the spinach. Continue cooking for 5 minutes, until the pasta is tender.
Taste the soup and add more Italian seasoning, or salt & pepper as needed.
Serve warm with a nice crusty bread!