Green Lentil and Zucchini Soup

I love lentils and always am looking for new ways to have them. With a garden full of zucchinis, this recipe was a no-brainer; one of our favorite staples. It is even good served cold on hot days.

INGRIDIENT

4 cups chopped zucchini

1 onion, minced

4 carrots, chopped

¼ 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

DIRECTION

Step: 1

Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.

Step: 2

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.

Step: 3

Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.

NUTRITION FACT

Per Serving: 179 calories; protein 7.2g; carbohydrates 28.8g; fat 4.6g; cholesterol 10.3mg; sodium 281.2mg.

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