Ever since becoming a mom, I’ve felt like life just keeps getting faster and faster. And faster.
We have a gazillion things happening in each of our days, but that doesn’t mean we have to sacrifice important things like a healthy dinner. Or our sanity.
I wanted to share this Lentil Minestrone Soup with you guys because it is very low maintenance (as most soups are)… saute a little, add some ingredients, bring to boil, simmer…
And then while the flavors are mingling and the ingredients are cooking together into a delicious and hearty meal for your family, you can be shuffling through the mail, making a phone call or two, and getting the kids started into their table setting routine.
You get your healthy dinner. You don’t lose your sanity. Win. Win.
Lentil Minestrone Soup
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, crushed or minced
- 2 cups chopped carrots
- 4 cups chicken broth plus water
- 15 oz. can diced tomatoes
- 10 oz. frozen spinach, thawed and drained
- 2 cups cooked beans, white, black, red kidney, or combination
- 1 tsp Italian seasoning
- 1 cup lentils
- 1 cup orzo or other small shell pasta
- Salt and pepper, to taste
- Loaf of French bread, as side dish
Instructions
- In a large Dutch oven or saucepan, add the olive oil and saut the onion, garlic and carrots for 2 to 3 minutes, or until onions turn opaque. Add in 4 cups of broth plus 4 cups hot water. Then stir in the diced tomatoes, spinach, beans, and Italian seasoning. Bring to a boil.
- Once a rolling boil is reached, add the lentils and cook for 10 minutes. Then add the orzo or small pasta and cook for another 7 to 10 minutes, or until lentils are soft and pasta is cooked.
- Remove from the heat immediately to keep the pasta and lentils from overcooking. Season with salt and pepper to taste.
- Serve Lentil Minestrone Soup with a side of bread.
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