I’m not sure if any of you have the same problem that I do, but seem to always wind up with bits and pieces of vegetables, pasta, grains, etc, lying around my refrigerator and pantry after I’ve used up a portion for a recipe. One of my ongoing goals is the fight against food waste… I’m better than I used to be, but I still tend to wind up with veggies that go bad, or jars with small amounts of grains in my pantry that sit there for months. Not only wasteful, but bad for my budget as well. This soup is the perfect solution. Not only is it delicious, but it is perfect to use up some of those odds and ends! This recipe comes from one of my new favorite cookbooks Love Real Food. Written by the author of the fabulous vegetarian food blog “Cookie and Kate”, it’s one of those cookbooks that I flipped through and wanted to make all the recipes immediately. I’ve tried several so far, and have been impressed with all of them. Not only are they delicious, they are healthy as well!
I really try hard to always make a healthy lunch to bring to work during the week, and especially in the colder months, soups are the perfect thing. They last all week, are on the healthier side, are cozy and comforting, and are one of those meals that seem to improve as the days go by. Also, seeing as Ron doesn’t like soups or stews, making them for myself for lunch during the week is the perfect way to satisfy my pretty much daily soup craving.
Hearty Lentil Minestrone
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 cup butternut squash, chopped (or other seasonal veggies)
4 cloves of garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-oz can diced tomatoes, with juices
3/4 cup lentils (green or brown)
4 cups vegetable broth
2 cups water
2 bay leaves
Pinch of red pepper flakes
Salt and freshly ground black pepper
1 cup pasta (orecchiette, elbow or shell), whole wheat or regular
1 15-oz can great Northern beans, drained and rinsed
2 cups chopped Kale, curly or lacinato (aka Tuscan or Dinosaur), ribs removed
2 teaspoons lemon juice, more to taste
Freshly grated Parmesan (omit if Vegan)
- Heat olive oil in a Dutch oven (or soup pot), over medium heat, until shimmering. Add the onions, carrots, celery, tomato paste, and a pinch of salt, and cook for 7-10 minutes, stirring frequently, until the veggies are softened.
- Add the butternut squash, garlic, oregano and thyme, and cook for a couple of minutes until you can smell the garlic and herbs, stirring often. Then add the water, vegetable broth, tomatoes with their juices, lentils, bay leaves, red pepper flakes, and a few grinds of black pepper. Bring the soup to a boil over medium high, and once boiling, lower to a simmer, and cook for about 15 minutes, stirring occasionally. While simmering, cover partially with a lid.
- Uncover pot, and add the kale, pasta, and beans. Simmer for another 20 minutes until the lentils are tender, and the pasta is al dente.
- Turn off heat, and remove the bay leaves. Add the lemon juice, and season to taste with salt and pepper. Add more lemon juice if desired. Serve with some freshly grated parmesan if you’d like!
This soup can be varied in so many ways to make use of what you have in your fridge/pantry. Don’t have great northern beans, use cannellini or chickpeas! Don’t have butternut squash? Use potatoes, sweet potatoes, zucchini, summer squash, etc. You could throw in some fresh tomatoes along with the canned, or corn, or peas if you want. If you don’t have kale, I bet Swiss chard or spinach would be a good substitute. Don’t have lemons? I bet a couple teaspoons of red wine vinegar would work instead. Seriously, this soup is so versatile!