Lentil minestrone with leeks, cabbage, and kale from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 46) by Martha Rose Shulman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Arborio rice or cooked white or brown rice for soup pasta. See recipe for variations.

  • Wlow on March 10, 2020

    Very good with leeks and kale (left out cabbage, served kale in the side). Will try with French lentils next time.

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