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Minestrone Soup

Print Recipe
Course Main Course
Servings 6 people

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

Instructions
 

  • 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.
  • 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.
  • Stir in the pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  • 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.
Keyword Soup