Lentil Minestrone

Minestrone is traditional Italian vegetable soup, often featuring a legume and a grain. This one features lentils, macaroni, and zucchini.

Lentil Minestrone

2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
3 large carrots, quartered lengthwise and sliced
1 medium bell pepper, diced
1 1/2 pounds zucchini, quartered lengthwise and sliced
28 ounces chopped tomatoes (fresh or canned)
1 quart vegetable broth
2 cups cooked lentils
2 cups whole wheat macaroni
1 tablespoon Italian seasoning
1 tablespoon dried parsley

1. Spray a large, non-stick pot lightly with olive oil.

2. Sauté onion over medium heat until translucent.

3. Add garlic, celery, carrots, pepper, and zucchini, and sauté until slightly browned.

4. Add lentils, tomatoes, broth, and water.

5. Add macaroni, stir, and cook for 8 minutes until tender.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (16.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Nutrient

Amount

Daily Value

vitamin A

4411.86 IU

88%

manganese

1.44 mg

72%

molybdenum

74.25 µg

50%

folate

164.83 µg

41%

fiber

9.86 g

39%

potassium

969.66 mg

28%

vitamin B6

0.56 mg

28%

phosphorus

236.03 mg

24%

thiamine

0.35 mg

23%

protein

10.97 g

22%

magnesium

89.81 mg

22%

iron

3.55 mg

20%

copper

0.38 mg

19%

niacin

3.71 g

19%

riboflavin

0.27 mg

16%

zinc

2.14 mg

14%

carbohydrates

42.81 g

14%

sodium

332.48 mg

14%

Calories

218.2

11%

pantothenic acid

0.95 mg

10%

calcium

67.22 mg

7%

selenium

1.88 g

3%

fat

2.19 g

3%

cholesterol

0 mg

0%

lentil minestrone

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