Any dinner that includes pasta . . . sign me up! Love all the vegetables in this recipe, and the lentils/beans give it lots of protein! Add this to the ‘easy weeknight meals’ list!

Ingredients:

-3 Cups dried pasta shells

-1 Tablespoon oil, plus extra for the pasta

-1 medium onion, diced

-1 zucchini, diced

-1 summer squash, diced

-3 garlic cloves, minced

-5 Cups vegetable broth

-1/2 Cup dried lentils

-1 Tablespoon rosemary, finely chopped — or 1 teaspoon dried rosemary —

-1/2 teaspoon basil

-14 oz can diced tomato

-14 oz can chickpeas, drained and rinsed

-14 oz can cannellini beans, drained and rinsed

-Salt and pepper to taste

Directions:

-Bring a large pot of water to a boil and cook pasta according to package directions. Drain and return to pot. Toss with a few dashes of oil

-Coat the bottom of a large pot with 1 Tablespoon oil and place over medium heat. When oil is hot add onion, zucchini, squash and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, lentils, rosemary, and basil. Raise heat and bring to a boil. Lower heat and allow to simmer until lentils are almost fully cooked but still a bit firm at their centers, about 20 minutes

-Add tomatoes, chickpeas, and cennellini beans. Bring back to a simmer and allow to cook until lentils are tender, about 10 minutes more

-Transfer about 1/2 of the soup to blender or food processor (or use an immersion blender!) and blend until smooth. Return to pot. Season with salt and pepper to taste

-Divide pasta into bowls and ladle soup over top

Sprinkle Vegan parmesan cheese on top!

XOXO

Another perfect summer weekend in the Ocean State with my boo ❤ Saturday was a boat day, and Sunday was a beach day! Can’t beat that mermaid life