Italian Lentil Minestrone Soup Recipe
Servings: 1
Ingredients
- 2 c. Dry lentils
- 12 c. Divided cool water
- 1 can (6 ounce) tomato paste
- 3 x Chopped celery ribs
- 1 c. Coarsely minced cabbage
- 1 c. Sliced mushrooms
- 1 x Minced onion
- 1 tsp Italian herbs Or possibly
- 1/2 tsp Dry oregano and
- 1/2 tsp Basil
- 1 tsp Garlic salt Pepper to taste Healthy pinch of warm pepper flakes
- 6 Tbsp. Grated parmesan cheese
Directions
- Soak lentils overnight in 6 c. water; drain, throw away water. Combine lentils with remaining 6 c. water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 min. Serve sprinkled with parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3779g | |
| Calories 1720 | |
| Calories from Fat 126 | 7% |
| Total Fat 14.26g | 18% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 2066mg | 86% |
| Potassium 6214mg | 178% |
| Total Carbs 283.89g | 76% |
| Dietary Fiber 130.3g | 434% |
| Sugars 38.8g | 26% |
| Protein 122.94g | 197% |
