This hearty vegetarian soup recipe is a perfect supper meal and makes for a great leftover lunch the next day. The veggies, lentils and beans supply a high amount of fibre for digestive health, satiety and heart health.
Makes 10 servings
What you need:
1 tbsp. olive oil
1 medium onion chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 red pepper
1 can (398 ml) stewed tomatoes, minced
8 cups vegetable or chicken broth (homemade, reconstituted from powder, or canned)
2 tbsp. dried basil
1/2 of a 750 g package fresh or frozen tortellini (375 g), cooked
1 can (398 ml) beans in tomato sauce
1 can (540 ml) lentils, drained and rinsed
How you prepare:
Sauté onion, garlic, mushrooms and red peppers until soft in the oil in a large saucepan. Add tomatoes, broth and basil and bring to a boil. Simmer uncovered for 10 minutes. Add cooked tortellini, beans and lentils.
Option: add salsa, hot chili sauce, or dried chili pepper flakes to spice it up if you like!
Carbohydrates 42 g
Protein 16 g
Fat 4 g
Dietary Fiber 7 g