Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Canned and Jarred
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils
Stock and Pasta
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Sauté Vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery stalks. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics and Herbs: Stir in the finely chopped garlic, dried oregano, and dried basil. Cook for an additional minute until fragrant. Then add the tomato paste and stir continuously for another minute to develop the flavors.
- Add Tomatoes, Lentils, and Stock: Pour in the canned chopped tomatoes, diced courgette, drained green lentils, and vegetable stock. Stir well to combine all ingredients, bring the soup to a boil, then reduce heat and simmer for 5 minutes.
- Cook Pasta: Add the broken lasagna sheets or substituted pasta to the simmering soup. Cook uncovered for about 10 minutes until the pasta is al dente. If the soup becomes too thick, add additional vegetable stock as needed to maintain desired consistency.
- Wilt Spinach and Season: Stir in the baby spinach leaves and cook just until wilted, about 1-2 minutes. Season the soup with salt and pepper to taste and serve immediately for best flavor and texture.
Notes
- Use gluten-free pasta if you require a gluten-free version.
- For added protein, consider adding cooked tofu or tempeh on the side.
- The soup thickens as it rests; add more vegetable stock or water when reheating if necessary.
- Use fresh herbs if available for a fresher taste, adjusting quantities accordingly.
- This soup freezes well; cool completely before storing in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
