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Minestrone Soup

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Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 potatoes diced
  • 3 garlic cloves minced
  • 1 pinch red pepper flakes adjust to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 bay leaf optional
  • 1 can crushed tomatoes 796 ml / 28 fl oz
  • 5 cups water use vegetable broth if you prefer, but reduce added salt.
  • 1-2 tsp sea salt IMPORTANT if you are using water, and not veggie broth (which is loaded with salt) you need to add salt, otherwise your soup will be bland.
  • 1 cup small pasta e.g. elbow pasta or small spiral.
  • 1 can lentils 540 ml / 19 oz can (substitute with kidney or cannellini beans, if you prefer) Drain and rinse well.
  • 2 tsp red wine vinegar
  • squeeze of lemon to taste
  • 1/2 tsp fresh ground pepper to taste

Method
 

  1. In a large pot, heat oil over medium heat. Add onion, carrots, celery, red pepper flakes, basil, oregano, parsley, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  2. Add potato, garlic and bay leaf. Cook for about 30 seconds until garlic begins to turn golden. Add tomatoes and water and bring to a gentle boil. Reduce heat and cook until potatoes are tender.
  3. Stir in the pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  4. Add canned lentils (or beans), red wine vinegar, and lemon juice. Simmer for a couple of minutes. Stir in remaining pepper and adjust salt, to taste.