Weeknight Veggie Soup
Notes:
Nutritional Highlights:
- Lentil Pasta is a great source of plant-based protein and are high in fiber which helps to promote elimination of toxins!
- Substitute any vegetables
- Add nutritional yeast on to for extra flavor!
Ingredients
- 1 medium Yellow onion (chopped)
- 2 clove(s) Garlic (minced)
- 8 oz Lentil Macroni (Bentilia Brand or use 1 cup chickpeas or bean of your choice)
- 3 medium Carrots (chopped)
- 3 medium stalk(s) Celery (chopped)
- 1 1/2 cups Frozen vegetable mix (corn, zucchini; fresh or frozen, chopped)
- 4 cup Baby spinach
- 2 cup Vegetable stock/broth (no sodium, organic)
- 1 cup Water (saved after cooking the pasta)
- 1 tsp Thyme, fresh (dried or herb of choice)
- 1 pinch Sea salt, fine (optional)
- 1 dash Black pepper (freshly ground)
- 1/2 tsp Red pepper flakes (optional)
- 1/2 cup Cherry Tomatoes (cut into halves)
Instructions
- Cook the Macaroni per package directions but cook little al dente and save some water from cooking the pasta aside.
- Heat up a pot over medium heat and gently saute the onion, garlic, until the onion starts to soften.
- Add in the carrots, celery, and continue to cook until carrots start to caramelize. Sprinkle with vegetable broth as needed.
- Add the vegetable broth. Let the soup simmer until the vegetables are tender, about 10 minutes.
- While the soup is simmering, when the soup vegetables are tender, stir in the pasta. Add the herbs, red pepper flakes and the tomatoes. Turn the heat off. Add spinach.
- Season with additional salt and pepper to taste, and serve warm. Leftover soup can be stored in a freezer.
