This lentil minestrone is a classic Italian soup that has a fun twist to it: sweet potato. This soup is packed with vegetables and deliciously flavored with garlic, chicken bouillon, and lemon juice.

Yield
6 Servings
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
Ingredients
1 Tbsp vegetable or olive oil
1 yellow onion (peeled and chopped)
3 clv garlic (peeled and minced)
3 carrots (peeled and diced in 1/4 inch pieces)
1 celery stalk (diced into 1/4 inch pieces)
1 small sweet potato* (peeled and diced into 1/4 inch pieces)
1 zucchini (diced into 1/4 inch pieces or 1 cup of frozen zucchini)
2 C diced tomatoes (low sodium, from a can, including liquid)
1/2 C brown lentils (sorted and rinsed)
8 C water
1 cube low sodium chicken or vegetable bouillon
1 can collard greens (14.5 ounces, drained)
2 tsp fresh lemon juice
Instructions
  1. Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil. Add onion and cook about 7 minutes until golden. Add garlic and saute until fragrant, about 30 seconds.
  2. Add carrots, celery, sweet potato, and zucchini and cook about 10 minutes until slightly tender.
  3. Sort, rinse and drain the lentils.
  4. Add tomatoes, lentils, water, and chicken bouillon cube and bring to a boil over high heat. Turn the heat down to low, cover and cook 40 minutes.
  5. Add the canned collard greens and fresh lemon juice. Stir to combine. Taste and adjust seasonings.
Notes

*Can replace sweet potato with yellow potato

Per serving: Calories 216 kcal, Carbohydrates 39g, Protein 11g, Sat Fat 2g, Sodium 196mg, Fiber 11g, Added Sugars 0g

Source

his recipe was taken from https://www.myplate.gov/recipes/myplate-cnpp/lentil-minestrone