Lentil Minestrone Soup
Filling and frugal!
Servings - 6 servings
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.