Italian Lentil Soup with Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian soup of lentils, pasta, tomatoes, and vegetables simmered with rosemary, thyme, and oregano. Naturally vegan and hearty, this one-pot meal is comforting and naturally vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 onion, (diced)
- 2 celery stalks, (diced)
- 2 carrots, (sliced)
- 5 garlic cloves, (minced)
- 7 cups vegetable broth
- 1 1/4 cups dried brown lentils
- 1 (4-inch sprig) fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, (or to taste)
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 cup dried pasta shells
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1000mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 81mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1000MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.