This lentil pasta fagioli recipe is a tasty & high pritein soup for lunch or dinner. Great to meal prep or batch cook and enjoy all week! Top with an extra drizzle of olive oil and serve with a side of crusty bread for an a filling lunch anytime.
In a large soup pot, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and onion and saute for 5 to 6 minutes until vegetables begin to soften. Add the carrots, dices tomatoes tomato paste, lentils, vegetable stock, garlic salt, and italian seasoning blend. Bring to a boil and reduce to a simmer. Cover and simmer over low heat for 20 minutes.
Add the kidney beans, white beans, spinach, and cooked pasta and stir well to combine.
Ladel 2 cups of soup into a blender with the remainder of the olive oil. Blend and add back to the soup pot.
Serve with homemade bread and enjoy!
Notes
A Note on Cooking Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.