Search
by Ingredient

Italian Lentil Minestrone Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cynvelez

Italian Lentil Minestrone Soup recipe

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

9 hrs

Ingredients

2 473
CUPS ML LENTILS
dried
12 2.8
CUPS L WATER
divided, cold
6 173.4
OUNCES ML/G TOMATO PASTE
3 3
EACH CELERY STALKS
minced *
1 237
CUP ML CABBAGE
coarsely chopped
1 237
CUP ML MUSHROOMS
sliced
1 1
EACH ONIONS
chopped *
1 5
TEASPOON ML ITALIAN HERBS
or 1/2 teaspoon dried oregano and 1/2 teaspoon basil *
1 5
TEASPOON ML GARLIC SALT
1
X BLACK PEPPER
to taste *
1 1
PINCH PINCH RED PEPPER FLAKES *
6 9E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Soak lentils overnight in 6 cup water; drain, discard water.

Combine lentils with remaining 6 cup water.

Heat to boiling.

Stir in remaining ingredients, except cheese.

Cover and simmer for 45 minutes.

Serve sprinkled with parmesan cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 218 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 113mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 66%
Sugars g
Protein 31g
Vitamin A 10% Vitamin C 22%
Calcium 10% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe