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Italian Veggie Soup

Updated: Apr 2, 2020

With zesty flavours and lots of colourful vegetables! It tastes a lot like minestrone but with the addition of protein rich lentils, it’s 100% satisfying! 

Serves: 6

Ready in: 1hr 10mins


  • 2 Tbsp olive oil

  • 3 cups diced carrots

  • 1 bunch of shallots, thinly diced

  • 1/2 tbsp minced garlic or infused garlic oil

  • 1 litre reduced salt vegetable broth

  • 1 300g can corn

  • 2 cans Italian diced tomatoes

  • 1 1/4 cups dried brown lentils, rinsed

  • 1 1/2 tsp dried basil

  • 1/2 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1 medium diced zucchini

  • 2 cups packed with chopped kale or baby spinach

  • 2 tbsp fresh lemon juice


Step1. Heat olive oil in a large pot over medium-high heat. Add carrots and shallots and cook for 2 minutes then add garlic and cook for 2 minutes longer

Step 2. Pour in 2 cups of vegetable broth and both canned tomatoes. Add lentils, basil, oregano, thyme, corn and season with salt and pepper to taste

Step 3. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally

Step 4. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes

Step 5. Stir in lemon juice and add remainder of vegetable stock to thin as needed (as the soup rests the lentils soak up more of the broth, so you can even add a little more water if the broth isn't as watery as you prefer it).

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