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Mmmmmmminestrone Soup




Source of Recipe


http://eatwellwithjanelblog.com/


List of Ingredients




Here’s how we made our minestrone soup:
1 package pre-cooked lentils (probably the equivalent of 16 ounces)

1 can kidney beans, rinsed (to remove the excess sodium!)
1 14-ounce can diced tomatoes with the liquid
1 bunch Swiss Chard, chopped into bite sized pieces (Kale, spinach or collards would work well too)
3 large carrots, peeled and chopped
2 small white onions, diced
2T olive oil
2.5 quarts water
salt and pepper to taste
4 basil leaves, chopped
Whole wheat pasta (about 2 cups cooked)
1. Chop the carrots and onions and sauté them in about 2T of olive oil in a large pot for about 10 minutes. Then add the diced tomatoes and liquid and cook another 5 minutes.
2. Add lentils, beans, and 2.5 quarts of water to the pot. Add salt and pepper to taste, and basil leaves (or any herbs/spices you like for flavor!). Simmer for about 30 minutes on low.
3. Meanwhile, cook whole wheat pasta in a separate pot and set aside when done cooking. For the most fiber and nutrients, use whole wheat pasta. We used a sample of Dreamfields Pasta which looks and tastes like white pasta but has 5g of fiber per serving. This is a great pasta to try if you’re not a fan of whole wheat flavor.
4. Add in the chopped chard and simmer for another 5-10 minutes on low until the chard wilts.
5. Place ½ cup of cooked pasta in a bowl and ladle soup on top. Spoon…slurp…enjoy!


Recipe