Lasagne Minestrone Soup

This hearty vegetable minestrone soup is loaded with kale, lentils, carrots, and lasagna noodles in a delicious tomato vegetable broth. Made quickly in the Instant Pot pressure cooker or stovetop.

2 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 cloves garlic minced
3 cups diced carrots
1 cup diced celery
1 (28-ounce) can diced tomatoes
1 cup French green lentils sorted and rinsed
8 cups vegetable broth
2 bay leaves
1 bunch kale, stems removed and discarded, leaves coarsely chopped
6 whole wheat lasagna noodles broken in large pieces (see note)
1 1/2 teaspoons sea salt plus more, to taste
1/2 teaspoon freshly ground black pepper
Pecorino Romano or Parmesan cheese, optional

View the full recipe at Letty’s Kitchen →