Posts tagged hearty minestrone soup
hearty basil minestrone soup with lentils

I have been a bit negligent on sharing recipes since we learned we were pregnant and the school year kicked into high gear.  While we have been eating, I haven't been sharing. Recently, we prepared and ate Eat Live Run's shredded beef enchilada recipe and it was delicious. But once the meal was prepared I went into a feeding frenzy and gobbled it up before I could snap a photo of the delicious meal. Clearly, I need to snack these days while preparing dinner if I want to keep blogging about our recipes! So on Monday night that is exactly what I did. While snacking on some chips and salsa, I prepared this absolutely delicious hearty basil minestrone soup with lentils.  We ate it a a friend's house during the holiday season and it was such a belly warming meal that I have been craving it ever since.

Screen Shot 2014-01-07 at 2.14.22 PM

It is sort of a hodgepodge meal that can be made in a variety ways, but it is delicious and was super quick to throw together, which is always a must after a busy work day.

Olive Oil

1 onion chopped

2 cups of pasta (I used penne noodles because it is what we had but you could really use anything including big lasagna noodles which you could break up with a fork)

4 garlic cloves chopped

3 carrots chopped

1 bunch of kale, de-stemmed and coarsely chopped

2 celery sticks chopped

6 cups of vegetable broth

1 28oz can of diced tomatoes

2 bay leaves

4 tablespoons of basil.

1 cup of cooked lentils

In a small saucepan, prepare the lentils according to the package and set aside to incorporate into the soup.

In a large pot, add the olive oil and onions and saute on medium heat for about 7-10 minutes or until the onions are golden and fragrant. Add the garlic, celery, and carrots and stir for another 5 minutes. Add the tomatoes, bay leaves, and broth.  Add a dash of salt, some pepper and red pepper flakes. Bring to a boil. Once boiling add the pasta in order to cook. Once the pasta is cooked to al dente, stir in the kale and let wilt. Finally stir in the cup of lentils and the 4 tablespoons of basil.  Serve by topping with fresh grated Parmesan cheese and enjoy (particularly if it is a cold night!).