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Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table.
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Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly
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Comments (24)
My favorite soup right now. I told my husband I think what makes it so good are the lentils, it adds a delicious texture and is so filling. My entire family can’t stop eating it. I will be making this over and over and over.
recipe calls for 4 cups vegetable stock that is never mentioned in the instructions…….
what now???
The stock is mentioned in step 1.
My favorite soup recipe!
I loved this recipe. I’ll be making it often.
Laura Williams, right at the beginning it says to combine the “celery, garlic, stock, basil, and oregano.” Have they added that since you looked at it?
Have been sick with cold for over a week, but tonight was the night for this recipe and it really hit the spot. I’ll be making it often.
I am in the UK and can’t find sun dried tomatoes. Only ones in oil.
I think it’s fine to use the ones packed in oil unless you are following these meal plans strictly to control your fat intake. Shouldn’t affect the flavor of the soup.
Easy to throw together and a hearty soup that really is a close match to non-WFPB minestrone. It’s a really forgiving recipe, so you can improvise and adapt as you’d like and it will still taste great. I like a little more umami so I added about a tablespoon of miso paste instead of the salt and was incredibly happy with the flavor.
I need to know how much protein, potassium, phosphorus & sodium in each recipe as I have CKD. Thank you very much❤️
Laurena
Hi. I noticed there is no mention of Water in ingredients but in directions. I see below a little confused. Please clarify. I’m new to this. Thank you
Hi Carol, I assume they are using liquid stock/veggie broth. So adding 4 cups of water and some powdered or cubed stock should do fine.
What a fresh an delicious lunch we had. Had all Ingredients on hand. Chose Quinoa. Served with Naan, toasted. The recipe is easy an quick to make. The extra Kale went for chips.
Just what I’ve been looking for !!
Excellent! I used brown rice macaroni & substituted spinach for kale. My husband even liked it & he’s very picky!
Really really delicious and filling. Don’t skip the Sundried tomatoes (I could only find ones in oil, so I just rinsed them in a sieve!) They really take it to the next level flavour wise.
I’ve got enough for 3 days lunch for 2 people 🙂
Accidentally bought smoked sundried tomatoes and made the rest of the recipe as is. Absolutely delicious.
Looks wonderful and easy. What can I substitute for sun dried tomatoes?
Delicious & hearty. A keeper!
I keep looking for the point in the recipe to put the remaining 2 1/2 cups of broth but I don’t see it listed. What did I miss?
Probably should have had the 1-1/2 cups of water in the ingredients. It would have been easier to understand. I read it wrong the first time also.
I think you’re misreading the directions. It says to add stock and 1.5 cups of WATER..
Easy, delicious, and reheats well. Will definitely make this again!