Wondering what to do with all those amazing summer veggies? How about combining them all into one tasty soup? Our minestrone soup recipe is loaded with fresh produce! In fact, it’s so full of fresh veggies it can serve 6 people. Additionally, it’s adaptable. Don’t have kale? Then you can swap for spinach or swiss chard or any other hardy green you have on hand. When you don’t have leeks, any kind of onion will suffice. Moreover, this minestrone recipe requires about 10 minutes of prep and only 35 minutes to cook.
Ingredients:
- 1 tablespoon canola oil
- 1 cup thinly sliced leek
- 1/2 cup thinly sliced carrot
- 1 1/2 cups quartered and sliced zucchini
- 1 cup chopped ripe tomato
- 4 garlic cloves, minced
- 1 cup chopped bell pepper
- 6 cups vegetable stock
- 1 sprig fresh thyme
- 2 cups chopped kale, spines removed
- 1 cup cooked small pasta (optional)
- 1/4 cup chopped fresh basil (optional)
- 1 cup cooked green lentils
Minestrone Recipe Directions
- Heat a large sauce pot over medium heat. Then add oil and swirl to coat. Add leek and carrot. Cook 3-5 minutes, stirring occasionally until lightly golden. Add zucchini, tomato, red pepper; cook for 3 minutes.
- Add stock, thyme, and garlic and bring to a gentle boil. Reduce heat to a simmer, cover and cook for 10 minutes.
- Stir in kale, cooked pasta, and lentils and simmer for another 5-10 minutes or until the vegetables are tender, but not falling apart.
- Remove the thyme sprig. Season soup to taste with salt and pepper. Portion into bowls, garnish with fresh basil (optional) and serve.
Notes and Variations:
If making this soup ahead of time – wait to add the cooked pasta just before serving to prevent it from becoming mushy.
Interested in more recipes like this one? Check out our Food Fit Cookbook!