Green Lentil and Zucchini Soup recipe
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Ingredients
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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
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179.2 calories
carbohydrate: 28.8 g
cholesterol: 10.3 mg
fat: 4.6 g
fiber: 5.4 g
protein: 7.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 281.2 mg
sugar: 5.3 g
transFat: : -
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.