Vegetable Soup
A comforting one-pot Vegetable Soup made with sautéed aromatics, tender lentils, pasta, and spinach in a savory broth.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 2 medium carrots sliced (about 1 cup)
- 2 stalks celery sliced (about 1 cup)
- kosher salt and freshly ground black pepper to taste
- 2 teaspoons dried oregano
- 0.25 teaspoon red pepper flakes optional
Soup
- 1 can (14-ounce) diced tomatoes
- 1.5 cups dried brown or green lentils rinsed and drained
- 6 cups vegetable broth
- 1.5 cups small pasta such as ditalini or macaroni
- 4 cups baby spinach
- 1 tablespoon fresh lemon juice optional
- chopped fresh parsley for serving (optional)
Instructions
Soup Base
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Season with salt and pepper and sauté until softened and edges turn golden, about 6–8 minutes.2 tablespoons extra-virgin olive oil, 1 medium yellow onion, 3 cloves garlic, 2 medium carrots, 2 stalks celery, kosher salt and freshly ground black pepper
- Stir in the oregano and red pepper flakes and cook until fragrant, about 1 minute.2 teaspoons dried oregano, 0.25 teaspoon red pepper flakes
Soup
- Add the diced tomatoes, lentils, and broth. Increase heat to high and bring to a boil.1 can (14-ounce) diced tomatoes, 1.5 cups dried brown or green lentils
- Reduce heat to medium-low, cover, and simmer until lentils are tender with a slight bite, about 25–30 minutes.
- Uncover the pot and stir in the pasta. Continue to simmer until pasta is al dente, about 8–10 minutes.6 cups vegetable broth
- Stir in the spinach and cook until wilted, about 1–2 minutes. Remove from heat and stir in the lemon juice.
- Ladle into bowls and garnish with parsley before serving.
Notes
During prep, I found slicing the carrots into half-moons rather than rounds shaved 2 minutes off cook time.
On my third trial I let the onions brown a bit longer for a deeper flavor, which added a nutty aroma.
For storing, freezing in portioned containers eases reheating and keeps texture intact best.