Lentil Pasta Minestrone
When it’s dark out at 4:30 PM and the temperature dips below zero, I’d rather curl up in a blanket than spend an hour cooking dinner. This soup is the perfect solution, make a big batch on Sunday and feed the family all week!
This minestrone is tasty, filling and full of hearty root vegetables (+ it’s vegan and gluten-free). We used the red lentil “more than pasta” pasta from Cotsco but any type of pasta will do!
- 4
- 15 minutes
- 30 minutes
Ingredients
- 1 large onion, finely chopped (about 2 cups)
- 3-4 medium carrots, peeled and chopped (about 2 cups)
- 2-3 celery stalks, chopped (about 2 cups)
- 2 garlic gloves, chopped
- 2.5 tbsp tomato paste
- 1 L (4 cups) vegetable broth
- 796 mL can (28 fl. oz.) diced tomatoes
- 540 mL can (19 fl. oz.) white kidney beans, drained and rinsed
- 170 g (2.5 cups) lentil pasta
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 2 bay leaves
- Salt and pepper to taste
- Olive oil
Directions
- Chop the onions, carrots, and celery to the same size. Finely chop the garlic
- Coat the bottom of a soup pot with olive oil and heat it over medium heat
- Add onions, garlic, and a pinch of salt and cook until translucent, about 5 minutes
- Add carrots until they start to soften, another 5 minutes
- Add celery and cook for 2-3 minutes, until translucent
- Add tomato paste and cook, stirring constantly, until it browns slightly and smells nutty - about 2 minutes
- Add diced tomatoes, beans, vegetable broth, bay leaves and herbs. Bring to a boil
- Once the soup is boiling, add the pasta and cook according to directions on the box
- Remove the bay leaves, season with salt and pepper to taste, and enjoy hot!
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