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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 179 Calories

Ingredients

• ¼ cup butter
• 1 tablespoon Italian seasoning
• 6 cups water
• 1 tablespoon garlic powder
• 4 carrots, chopped
• 1 onion, minced
• 2 tablespoons beef bouillon granules
• 4 cups chopped zucchini
• 1 (28 ounce) can no-salt-added tomatoes
• 2 cups cooked green lentils
• 2 cups ditalini pasta, or more to taste

Recipe Instructions

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.