Minestrone and Lentil Soup

Name: Minestrone and Lentil Soup
Ingredients: 3/4 cup lentils (about 150 grams); 12 oz frozen mixed vegetable minestrone or 1 1/2 cups fresh minestrone vegetables (about 350 grams); as needed Water,; 5 oz whole wheat spaghetti, broken into small pieces (about 150 grams); as needed Extra virgin olive oil,; as needed Salt,

Valli ~in Cucina Con Me ~ @valli

Trani

Minestrone and Lentil Soup

Valli ~in Cucina Con Me ~ @valli

Saved

Ingredients

3/4 cuplentils (about 150 grams)
12 ozfrozen mixed vegetable minestrone or 1 1/2 cups fresh minestrone vegetables (about 350 grams)
as neededWater,
5 ozwhole wheat spaghetti, broken into small pieces (about 150 grams)
as neededExtra virgin olive oil,
as neededSalt,

Saved

Steps

1

You can soak the lentils with a pinch of baking soda and salt, or add them directly to a pot with 2–3 cups of water, a drizzle of extra virgin olive oil, and cook over medium heat.
2
3

Meanwhile, in another pot, add the minestrone vegetables with water, 1 teaspoon of salt, and a splash of olive oil.
4

Break the spaghetti into very small pieces, like tiny pasta, and cook in boiling water for 8 minutes. Drain and add to the minestrone along with the cooked lentils.
5

Stir everything together and serve with a little olive oil, black pepper, and grated Parmesan cheese if desired.