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Melissa's Minestrone
This traditional Italian soup is loaded with healthy vegetables in a savory broth.
Ingredients
- 1 cup lentil beans
- 3 medium carrots, sliced
- 2 medium zucchini, sliced and quartered
- 1 cup diced onion
- 4 cloves of garlic, minced
- 2 Tbsp olive oil
- 1 can canellini beans, drained and rinsed
- 3 chicken bouillon cubes
- 2 cans (14 oz) diced tomatoes, Italian style
- 6 ounces tomato paste
- 2 tsp basil
- 2 tsp oregano
- 2 tsp salt
- 1/2 tsp black pepper
- 2 cups small shell pasta
- 6 ounces sliced black olives, optional
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Method
Cook lentils according to package directions. Heat olive oil in large cooking pot over medium heat, and saute carrots, onion and garlic until onions are clear. Add 6 cups water and chicken boullion to pot and boil for 3-4 minutes. Add zucchini and canellini beans and boil for another 3 minutes. Turn heat to low and add diced tomatoes, tomato paste, olives (optional) and seasonings. Simmer on low for 20 minutes. Meanwhile, prepare small shell pasta separately; boil for minimum time recommended on package. Add pasta and lentils to soup and serve with breadsticks.
Notes:
Number of Servings: 12
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