Green Lentil and Zucchini Soup Recipe

Green Lentil and Zucchini Soup Recipe

  • 4 cups chopped zucchini
  • 1 onion, minced
  • 4 carrots, chopped
  • 1/4 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
  1. Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
  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.
  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.
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