Lentil and Vegetable Minestrone

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1/2 cup small pasta (like ditalini)
• 1 cup dried green lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Parmesan cheese, for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add carrots, celery, and zucchini, cooking until vegetables start to soften.
3. 3 Stir in diced tomatoes, green beans, pasta, lentils, vegetable broth, oregano, and basil. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat to low, and simmer uncovered for about 30 minutes, until lentils and pasta are tender.
5. 5 Stir in spinach and cook just until wilted.
6. 6 Serve hot with Parmesan cheese on the side.

Equipment

• Large pot
• Cutting board and knife
• Wooden spoon

Variations

• Add a splash of lemon juice or red wine vinegar for a tangy twist.
• For extra protein, toss in some cannellini beans during the last 15 minutes of cooking.

Substitutions

• If you can't find green lentils, brown or red lentils work too, just check cooking times.
• Swap out the zucchini for yellow squash or bell peppers.

Pairings

• Serve with warm crusty bread and a glass of Pinot Noir for an Italian evening at home.

Nutrition

Tips

• Feel free to use any mix of vegetables you have on hand.
• For a richer flavor, use homemade vegetable broth if available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a slice of crusty bread or a simple green salad for a complete meal.

FAQ