Tuscan Lentil Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 bay leaf
- 1 large onion chopped
- salt
- 2 cloves garlic chopped
- freshly ground black pepper
- 1 14 oz can diced tomatoes
- 2 ribs celery chopped
- 2 large carrots chopped
- 2 tbs extra virgin olive oil
- 1 pound small french green lentils rinsed
- 7 cups vegetable broth (i use chicken broth)
- 1 small cup pasta
- 8 oz spinach chopped
- 1 tbs chopped fresh parsley
- fresh parmesan cheese
- Carbohydrate 51.4012322757067 g
- Cholesterol 7.33333333333333 mg
- Fat 5.01699695712 g
- Fiber 24.9289419276734 g
- Protein 24.3572743492133 g
- Saturated Fat 1.61225219893733 g
- Serving Size 1 1 Serving (174g)
- Sodium 180.621504698667 mg
- Sugar 26.4722903480333 g
- Trans Fat 1.95694208619933 g
- Calories 330 calories
In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender. In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside. Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside. Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often. Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy! Servings: 6 servings (1 1/2 cups each) Recipe from http://barefootandbaking.blogspot.com/2010/03/tuscan-lentil-soup.html via Mindy
