High Protein Minestrone Soup
A fulfilling and nourishing minestrone soup, packed with protein-rich ingredients and vibrant vegetables, perfect for cozy nights and busy days.
Ingredients
Vegetables and Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
Proteins and Seasonings
- 1 cup cooked lentils (green or brown)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Final Touches
- 1 cup kale or spinach, chopped
- 1 cup small pasta (like ditalini or elbow pasta)
- optional Grated Parmesan cheese for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft.
- Stir in minced garlic, and cook for an additional minute until fragrant.
- Add diced carrots and celery to the pot; cook for another 5 minutes until they begin to soften.
- Mix in diced zucchini and red bell pepper, cooking for about 3 more minutes.
- Pour in the canned diced tomatoes along with the vegetable broth. Stir well.
Cooking
- Add the cooked lentils, kidney beans, oregano, basil, salt, and pepper. Bring the soup to a gentle boil.
- Once boiling, lower the heat and let it simmer uncovered for 20 minutes, stirring occasionally.
- In the last 10 minutes of cooking, add the small pasta of your choice.
- When the pasta is cooked al dente, mix in the chopped kale or spinach and let it wilt for 2 minutes.
- Taste and adjust seasoning as needed.
Serving
- Serve hot with grated Parmesan cheese if desired.
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Notes
For storage, transfer cooled soup to airtight containers. It keeps well in the refrigerator for up to five days or can be frozen for up to three months. To reheat, heat on the stove or in the microwave.