Green Lentil and Zucchini Soup

Ingredients

• 4 cups chopped zucchini
• 1 onion, minced
• 4 carrots, chopped
• 1/4 cup butter
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 (28 ounce) can no-salt-added tomatoes
• 2 tablespoons beef bouillon granules
• 6 cups water
• 2 cups cooked green lentils
• 2 cups ditalini pasta, or more to taste

Directions

Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.

Heat butter in a large stockpot over high heat; cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture; cook and stir until heated through, about 7 minutes.

Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.