Italian

Blue Zone Minestrone Soup with Lentil Pasta is for Soup.

Blue Zone Minestrone Soup with Lentil Pasta takes 30 minutes to prepare.

Blue Zone Minestrone Soup with Lentil Pasta takes 120 minutes to cook.

Blue Zone Minestrone Soup with Lentil Pasta makes 8 servings.

The ingredients for Blue Zone Minestrone Soup with Lentil Pasta are:

7 tbsp Extra Virgin Olive Oil
1/2 cup dried or 1-1/2 cup canned fava beans
1/3 cup dried or 1 cup canned chickpeas (garbanzo beans)
1/3 cup dried or 1 cup canned cranberry beans
2 carrots
2 stalk celery
1 medium white or yellow onion
2 tsp minced garlic
28 oz can stewed tomatoes
1-1/2 cup, sliced fennel
0.25 cup flat Italian parsley
2 tbsp basil
1/2 tsp table salt
1/2 tsp freshly ground black pepper
4 oz Tolerant Organic Red Lentil Penne
Water

Here is how you make Blue Zone Minestrone Soup with Lentil Pasta:

1. If the beans are dried instead of canned, use 1/3 the amount listed in the recip. Soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight). Drain in a colander set in the sink. Rinse well.2. Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.3. Stir in the tomatoes, potatoes, fennel, parsley, and basil, as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.4. Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1? hours.5. Stir in the pasta, salt, and pepper. Add up to 2 cups water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.6. Pour 1 tablespoon of olive oil into each of four serving bowls. Divide the soup among them and top each with 1 tablespoon of the grated cheese.Tip: You can vary the beans in the minestrone: pinto beans make a good substitute for cranberry beans; great northern or cannellini beans, for the favas.Tip: Use the stalks and fronds that come off a fennel bulb for the most intense flavor. No feathery fronds on the bulb? Add a teaspoon of fennel seeds to the aromatic vegetables you saut? to begin the dish.Tip: Add other fresh vegetables from the garden or market, such as zucchini, cabbage, green beans, and cauliflower or broccoli florets.Tip: Want a stronger tomato taste? Stir in a tablespoon or two of tomato paste. You get the idea!Serving Size:?4 - 8 servings, depending on whether this is a main course or a soup course

The nutritional information for Blue Zone Minestrone Soup with Lentil Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.9

• Total Fat: 13.2 g
• Cholesterol: 0.0 mg
• Sodium: 448.2 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 7.5 g
• Protein: 10.0 g

Blue Zone Minestrone Soup with Lentil Pasta is Italian cuisine.

The dietary needs meet for Blue Zone Minestrone Soup with Lentil Pasta is Vegan