Steps

• If using dry lentils, soak them for 8 hours, then drain and rinse well. If using cooked lentils, rinse them under running water and add them to the vegetables along with the mixed pasta.

• Prepare the vegetable broth. Find my recipe HERE. Alternatively, you can use vegetable bouillon cubes.

  Wash and chop the potatoes, zucchini, and carrot into cubes. Slice the savoy cabbage into strips, finely chop the onion, and cut the celery stalk into pieces.

• In a large pot, heat 2 tablespoons of extra virgin olive oil. Add the chopped onion, celery, and carrot and sauté over medium heat for 5-7 minutes until they are soft and fragrant.

  Add the potatoes, zucchini, savoy cabbage, tomato paste, and mix well. Let it cook for 2-3 minutes.

  Pour the hot vegetable broth into the pot and add the lentils. Bring to a boil, then lower the heat and let simmer for about 20-25 minutes, until the vegetables and lentils are tender. Stir occasionally and, if necessary, add more vegetable broth.

• When the lentils and vegetables are almost ready, add the mixed pasta directly into the pot. Continue cooking according to the pasta package instructions, stirring often to prevent sticking.

• Our rustic lentil minestrone is ready. Adjust the salt and pepper and serve.

  Enjoy your meal.

  

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