Lentil Minestrone
From USDA MyPlate Kitchen. USDA Nutrition Policy and Promotion
What goes in
- 14.8 mlolive or vegetable oil
- 1yellow onion
- 2garlic
- 3carrots
- 1celery stalk
- 1sweet potato
- 1zucchini
- 2 cupscanned low-sodium diced tomatoes
- ½ cuplentils
- 8 cupswater
- 1low-sodium chicken bouillon
- 4 cupskale
How to cook it
- Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil. Add onion and garlic and cook about 7 minutes until golden.
- Add carrots, celery, sweet potato, and zucchini and cook about 10 minutes until slightly tender.
- Add tomatoes, lentils, water, and chicken bouillon cube and bring to a boil over high heat. Turn the heat down to low, cover and cook 40 minutes.
- Add the kale and cook an additional 20 minutes. Serve right away or cover and refrigerate for up to 3 days.
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