Minestrone Soup

Serves 6

½ onion, chopped

1 Carrot, diced

2 Stalks of celery, chopped

1 piece of zucchini, diced

1 parsnip, diced

1 small potato, cut into small cubes

¼ cup lentils

1 TBSP tomato paste

1 14.5 ounce can of diced tomatoes

½ tsp sea salt

2 Tbsp olive oil

1 tsp dried Italian seasoning

6 cups water(or veg. stock)

Note: Optional 1 cup of white beans (low acidity)add with the vegetables.

        Optional 1 cup of cooked quinoa pasta add after the soup is done.

In a large soup pot, heat the olive oil. Saute onion until soft about 6 minutes. Add the carrot, celery, zucchini, potato, parsnip, lentils and tomato paste. Stir and cook for 2 minutes. Add the canned tomatoes and 6 cups of water or stock. Add the salt and herbs. Bring to a boil and then immediately to a simmer for 45 minutes.  At this point you should taste the soup, it might need more salt.

This is my families favorite. Enjoy