Lentil Minestrone Soup (vegan)
I’m not sure about you, but I am a SUCKER for a good soup.
Winter time is upon us, and so I’ve been whipping up big batches of soups for the entire week. It’s honestly my favorite way to meal prep, and since it’s cold out I can finally enjoy a warm bowl without worry that I’ll be sweating like a maniac.
I mean, you can definitely eat cold soup during the summer but that’s not how I roll.
I love making soups because I can make a huge batch that’s full of veggies, legumes, and other wholesome foods, and I know it will last me the entire week in the fridge. After a long day of classes or work, I can just scoop up a little bit and heat it up for a few minutes, and before I know it I have a warm meal. Kinda the best feeling, right?
Minestrone is no exception. I’m pretty sure that regular minestrone is already vegan and vegetarian, and so that makes it so much easier to make. It’s a classic soup full of hearty legumes, veggies, and some pasta thrown in there, making for the perfect lunch or dinner. I also like that every time I make a batch, it’s a bit different. Sometimes I may add in some leafy greens or garbanzo beans, and then sometimes I may use black beans. Its totally up to you on how you want to make it, which is why it’s a favorite!
Did I also mention that it’s ridiculously easy and takes less than half an hour to make?
Lentil Minestrone Soup
16 oz dry lentils
6 cups water
3 cups tomato puree
2 tsp salt
1/2 chopped onion
3 garlic cloves, minced
3 cups cooked macaroni
1 can black beans
1 can corn
Soak your lentils overnight in enough water to cover them. When you’re ready to cook, drain the beans and place into a large pot. Add in all of the remaining ingredients, except for the pasta, black beans, and corn. Bring the mixture to a boil and cook for about 15 minutes, or until the lentils are fully cooked. Then, just add in your black beans, corn, and cooked pasta and enjoy!