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1 Tbsp (15 mL) canola oil
1 cup (250 mL) thinly sliced leek
1/2 cup (125 mL) thinly sliced carrot
1 1/2 cups (375 mL) quartered and sliced zucchini
1 cup (250 mL) chopped ripe tomato
1 cup (250 mL) chopped bell pepper
6 cups (1.5 L) low-sodium vegetable stock
1 sprig fresh thyme
4 garlic cloves, minced
2 cups (500 mL) chopped kale, spines removed
1 cup (250 mL) cooked ditalini pasta
1 cup (250 mL) cooked green lentils
1/4 cup (60 mL) chopped fresh basil
Quick tip: Make this soup ahead of time – wait to add the cooked pasta just before serving to prevent it from becoming mushy.
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