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Vegan Lentil Kale Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 1 (14 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 4 cups chopped kale
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the lentils, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce to a simmer and cook for 25 minutes until the lentils are tender.
  • Stir in the cannellini beans and kale. Cook for 5 more minutes until the kale wilts and the beans are heated through.
  • Season with salt and black pepper to taste before serving.

Notes

Let the soup cool fully before dividing it into freezer containers so the kale stays bright. When reheating, add a splash of broth if the lentils have absorbed too much liquid. Skip the beans if you want a lighter version, or swap in spinach for the kale if that is what you have on hand.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife