it's super easy, and can be customized as you see fit ---
but the basic recipe I'm going to use is like this:
The
Ingredients.
2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes (with
juice!)
1 tablespoon Italian seasoning
2 teaspoons paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups hearty torn greens, like kale or chard (if you'd prefer spinach, stir in before serving)
4 cups vegetable or chicken broth
(optional: add another 1 to 2 cups of broth if you'd like before serving)
The Directions.
Use a 6-quart slow cooker.
Put the rinsed lentils into the bottom of an empty insert. Add
the diced celery, carrot, onion, and garlic (if you have a food processor, it might be helpful to use).
Add the entire can of diced tomatoes, and add the seasonings and torn greens. Stir in the broth (I used chicken, but any broth will work just fine).
Cover, and cook on low for 8 to
10 hours, or until the lentils are soft. If you'd like to stretch this to feed more, or for a thinner soup, feel free to add more broth.Serve with grated Parmesan cheese, if desired, and a hunk of garlic bread.The Verdict.I once ate this for all my meals 3 days in a row and was HEALED(!) from the WORST cold, ever!that, and I may have taken some Nyquil.... (😉)other minestrone soups you might like:Italian MinestroneClean-Out-The-Pantry MinestronePesto MinestroneTraditional Minestrone
I hope you enjoy your Monday and again, Happy Veteran's Day!!
xoxo steph
