Green Lentil and Zucchini Soup recipe
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Ingredients
- 4 cups chopped zucchini 1 onion, minced 4 carrots, chopped ¼ cup butter 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 (28 ounce) can no-salt-added tomatoes 2 tablespoons beef bouillon granules 6 cups water 2 cups cooked green lentils 2 cups ditalini pasta, or more to taste
Nutrition Info
- 179.2 caloriescarbohydrate: 28.8 gcholesterol: 10.3 mgfat: 4.6 gfiber: 5.4 gprotein: 7.2 gsaturatedFat: 2.6 gservingSize: -sodium: 281.2 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Green Lentil and Zucchini Soup
Directions
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Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes, drain.
Heat butter in a large stockpot over high heat, cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture, cook and stir until heated through, about 7 minutes.
Mix water, lentils, and ditalini pasta into zucchini mixture, reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.