Go Back
–+ servings

Tuscan Soup

A perfect soup for a cold, rainy day (or any time you crave a bowl of delicious vegetable soup).
4.32 from 19 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, sorted and rinsed
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • ½ 10-ounce package frozen chopped spinach, unthawed
  • ½ tablespoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.