Easy Lentil Minestrone Soup
Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans.
Servings 6 Sservings
Calories 313kcal
Ingredients
- ½ cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon extra virgin olive oil
- 1 cup carrots, chopped
- 3 ½ cups vegetable broth
- ¼ cup dry white wine such as Chardonnay
- 15 ounces diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black ground pepper
- 15 ounces lentils, can, drained
- 12 ounces dry macaroni
Instructions
- To a skillet add the oil and get to medium heat.
- Add the onion and bell pepper and saute until the onion is translucent - about 10 minutes.
- To a large saucepan add the sauteed onion and bell pepper mixture.
- Add the carrot, vegetable broth, wine, tomatoes WITH the juice, tomato paste, salt and pepper.
- So that is everything except the lentils.
- Turn the heat high and as soon as it comes to a boil turn it down to medium and cook for 20 minutes.
- Add the lentils and cook the mixture another 10 minutes to get everything hot.
- While the soup is cooking follow the directions on the package of pasta. When done, drain and add to the soup.
- Heat thru and serve.
- I used macaroni because that is such a favorite for children. You can certainly use ditilini or any other small pasta.
Notes
Nutrition
Serving: 1Serving | Calories: 313kcal | Carbohydrates: 50g | Protein: 19g | Fat: 3g | Sodium: 249mg | Potassium: 968mg | Fiber: 23g | Sugar: 5g | Vitamin A: 3805IU | Vitamin C: 32.5mg | Calcium: 83mg | Iron: 6.4mg