Pour oil into a soup pot. Drop in onions. Bring to high heat. Saute for about 10 minutes, stirring frequently, until lightly browned.
Add in tomato paste, parsley, garlic, carrots, celery and salt and cook 3 minutes. Add lentils, bay leaves, parsley branches, thyme branches and vegetable stock and bring to a boil.
Lower heat and simmer, partially covered, for 30 minutes. Season with salt and black pepper. Remove the parsley and thyme branches.
Boil the greens in salted water until they're tender and bright green, then chop them coarsely.
Just before serving, add the greens and the pasta to the soup and heat through.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Lentil Minestrone Soup
Serves 4
Ingredients:
2 tablespoons olive oil
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup diced celery
2 teaspoons salt
1 cup green lentils
2 bay leaves
8 parsley branches
6 thyme branches
9 cups vegetable stock
1 bunch spinach
2 cups shell pasta, cooked
Ground black pepper, to taste
Salted water, for boiling
Directions:
Pour oil into a soup pot. Drop in onions. Bring to high heat. Saute for about 10 minutes, stirring frequently, until lightly browned.
Add in tomato paste, parsley, garlic, carrots, celery and salt and cook 3 minutes. Add lentils, bay leaves, parsley branches, thyme branches and vegetable stock and bring to a boil.
Lower heat and simmer, partially covered, for 30 minutes. Season with salt and black pepper. Remove the parsley and thyme branches.
Boil the greens in salted water until they're tender and bright green, then chop them coarsely.
Just before serving, add the greens and the pasta to the soup and heat through.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
