White Bean and Lentil Soup
A warm and savory soup with a lemony finish. Lentil soup is great as the whole meal or an addition to your dinner
Servings: 10 servings
Calories: 159kcal
Cost: $20
Equipment
- 1 Large Dutch Oven or Pot
Ingredients
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1.25 cups lentils
- 8 cups chicken broth
- 1 parmesan rind
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoon olive oil
- 4 tablespoon tomato paste
- 1 cup water
- 4 basil leaves
- 1 lemon, juice and zest
- 1 14 oz can white northern beans
- ½ bag spinach
- 2 tsp kosher salt
- chopped parsley for garnish
- 2 bay leaves
Instructions
- In a large stock pot, bring olive oil to medium heat. To start the soffrito, stir in carrots, onions, and celery and saute for 15 minutes or until vegetables are soft and onions are translucent. Add garlic and stir for 1-2 minutes until garlic becomes fragrant. Finally, add tomato paste and stir until homogenous with the vegetables and the tomato paste starts to carmelize at the bottom of the pan.
- Pour in the vegetable broth and add lentils, dried thyme, dried parsley, parmesan rind, and bay leaves. Raise the heat to high heat and bring the soup to a boil. Once boiling, reduce to a simmer for 35 minutes, stirring occasionally.
- After 20 minutes, use an immersion blender to blend the soup for 5 seconds. Then stir in zucchini, beans, water, and salt. Return the soup to a simmer, and continue occasionally stirring for 15 more minutes.
- Add in basil and spinach and stir until wilted. Zest in the zest from the entire lemon and then squeeze in all of the juice. Adjust the consistency of the soup by adding more water if necessary. Serve with parsley as a garnish.
Notes
- The parmesan rind is such a great addition of flavor. It's not a necessity for the outcome of the soup but it is a great addition.
- Blending the soup for a few seconds with an immersion blender will make the soup slightly creamier by breaking up some of the lentils.
- Adding the lemon at the end of the cooking process will brighten up the flavor and adds so much to the soup.
Nutrition
Calories: 159kcal | Carbohydrates: 21g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1239mg | Potassium: 536mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3540IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 3mg
