Midsummer Minestrone

6 Servings

Preparation Time: 10 min
Cooking Time: 35 min


1 Tbsp canola oil 15 mL
1 cup thinly sliced leek 250 mL
1/2 cup thinly sliced carrot 125 mL
1 1/2 cup quartered and sliced zucchini 375 mL
1 cup chopped ripe tomato 250 mL
1 cup chopped bell pepper 250 mL
6 cups low-sodium vegetable stock 1.5 L
sprig fresh thyme
garlic cloves, minced
2 cups chopped kale, spines removed 500 mL
1 cup cooked ditalini pasta 250 mL
1 cup cooked green lentils 250 mL
1/4 cup chopped fresh basil 60 mL


Step 1
Heat a large saucepot over medium heat. Add oil and swirl to coat. Add leek and carrot. Cook 3-5 minutes, stirring occasionally until lightly golden.

Step 2
Add zucchini, tomato, and red pepper and cook for another 3 minutes.

Step 3
Add stock, thyme, and garlic and bring to a gentle boil. Reduce heat to a simmer, cover and cook for 10 minutes.

Step 4
Stir in kale, cooked pasta, and lentils and simmer for another 5-10 minutes or until the vegetables are tender, but not falling apart.

Step 5
Remove the thyme sprig. Season the soup to taste with salt and pepper. Portion into bowls, garnish with fresh basil and serve.


Quick tip: Make this soup ahead of time – wait to add the cooked pasta just before serving to prevent it from becoming mushy.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 2 cups (500 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 210
Fat / Lipides 3.5 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 190 mg
Carbohydrates / Glucides 37 g
Fiber / Fibres 7 g
Sugars / Sucres 8 g
Protein Protéines 8 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer