LENTIL MINESTRONE SOUP
This is one of Deborah Madison's(of Vegetarian Cooking for Everyone cookbook fame) favorite soup recipes of all time. It's even better the second day! Add the cooked pasta and greens just before serving so the retain their color and texture. Enjoy!
Provided by Sharon123
Categories Lentil
Time 1h5m
Yield 4-6
Number Of Ingredients 18
Steps:
- Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
- Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
- Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
- Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
- Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
- When ready to serve, add the greens and pasta to the soup and heat through.
- Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
- Enjoy!
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Lesego Thamae
[email protected]I'm not a big fan of lentils, but I really liked this soup. The lentils were cooked perfectly and they didn't have a strong flavor.
Kirabo Joyce
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the pasta and the vegetables in this soup.
Riday Hasan
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
Bilal Azmat
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up.
Manzoor Iqbal
[email protected]I love the addition of the lentils to this soup. They add a nice heartiness and protein.
Webbie Ypg
[email protected]This soup is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, so I threw them in the soup and it turned out great!
Habibullah Nohrio
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Tsitsi Kakaira
[email protected]This soup was delicious! I made it exactly as the recipe said and it turned out perfectly. The broth was rich and flavorful, and the vegetables were tender and cooked to perfection.
Sheneese Evans
[email protected]I made this soup for my family and they loved it! Even my picky eater son ate two bowls. The soup is easy to make and packed with vegetables, so I feel good about serving it to my family.
Jack Landry
[email protected]This lentil minestrone soup was hearty, flavorful, and comforting. It was the perfect meal for a cold winter night. I especially liked the addition of the lemon zest, which gave the soup a bright and refreshing flavor.