- 4 cups chopped zucchini
- 1 onion, minced
- 4 carrots, chopped
- 1/4 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
- 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.
04/26/2018
recipepes.com
Green Lentil and Zucchini Soup, recipe
PT15M
PT1H
5
455 calories
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