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🍲 Light vegetable lentil soup with pasta

228 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup greens
• 1 onion
• 2 garlic cloves
• 400 g broccoli
• 1 tbsp olive oil
• salt
• pepper
• 1.2 l vegetable broth
• 75 g lentils
• thyme (1 tbsp each, fresh chopped)
• oregano (1 tbsp each, fresh chopped)
• 50 g soup noodles
• 2 tomatoes
• basil
• 30 g parmesan

Instructions

1. 1. Wash the soup vegetables thoroughly and remove any dirty or woody parts.
2. 2. Cut the soup vegetables into small, bite-sized pieces.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Wash the broccoli and remove any tough leaves.
6. 6. Divide the broccoli into small florets.
7. 7. Peel the tough skin off the broccoli stems.
8. 8. Cut the peeled broccoli stems into thin strips.
9. 9. Heat the oil in a large pot.
10. 10. Add the chopped onion and garlic to the hot oil.
11. 11. Sauté the onions and garlic briefly until fragrant.
12. 12. Add the prepared soup vegetables to the pot.
13. 13. Cook the vegetables until soft for 3 minutes.
14. 14. Season the mixture with salt and pepper.
15. 15. Pour the vegetable broth over the ingredients.
16. 16. Add the lentils and herbs to the soup.
17. 17. Let the soup simmer on low heat for 20 minutes.
18. 18. Add the broccoli florets and the pasta to the soup.
19. 19. Bring the soup to a boil.
20. 20. Cook the pasta and broccoli for another 5 minutes until al dente.
21. 21. Wash the tomatoes.
22. 22. Cut the tomatoes into small cubes.
23. 23. Stir the tomato cubes into the finished soup.
24. 24. Finally, adjust the seasoning of the soup with salt and pepper.
25. 25. Serve the soup sprinkled with fresh basil and grated Parmesan.

Nutrition per serving

• kcal: 228
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 27 g