Description
A cozy and hearty vegan minestrone soup packed with nutritious vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery; sauté until softened, about 5-7 minutes.
- Add the garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine the base ingredients: Add the lentils, diced tomatoes (with their juices), vegetable broth, dried oregano, and dried basil. Bring the mixture to a boil.
- Simmer to perfection: Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the lentils are tender.
- Incorporate the greens: Stir in the diced zucchini and spinach (or kale); cook for another 10 minutes until the greens are wilted.
- Season to taste: Add salt and pepper to taste, adjusting to your preference.
- Serve and enjoy: Ladle the soup into bowls, serve hot, and take a moment to savor the cozy warmth!
Notes
This soup tastes even better the next day! Make a big batch and store it in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg