Tuscan Lentil Soup

Tuscan Lentil Soup gives an Italian twist to a classic hearty soup. Rich in protein and fiber, lentils make this dish deeply satisfying.

Tuscan Lentil Soup

Tuscan Lentil Soup

VirtualRDN
This soup gives an Italian twist to a classic hearty soup. Rich in protein and fiber, lentils make this dish deeply satisfying.
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Cook Time 35 mins
Course Soup
Cuisine Italian
Calories

Ingredients
  

  • 2 cloves garlic , minced
  • 1/4 cup olive oil
  • 4 stalks celery , chopped
  • 1 large sweet onion , chopped
  • 1 green bell pepper , chopped
  • 1 red bell pepper , chopped
  • 2 yellow squash , sliced
  • 1 zucchini squash , sliced
  • 1 tablespoon packed rosemary leaves
  • 2 tablespoons fresh oregano , or 2 teaspoons dry
  • 1 teaspoon ground thyme
  • 1/4 teaspoon ground nutmeg
  • 1 can (14.5 ounces) diced tomatoes , no salt-added
  • 6 cups low-sodium veggie broth
  • 1 cup brown lentils
  • 5 cups baby kale leaves
  • 1 can chickpeas , rinsed and drained
  • 2 tablespoon red wine vinegar
  • 1 large sweet potato , pre-cooked in microwave for 4-6 minutes or until easily pierced with a fork
  • Ground black pepper , to taste
  • Grated parmesan cheese , optional
  • Fresh parsley . optional

Instructions
 

  • Heat olive oil over medium heat in large soup pot.
  • Saute onion, garlic and celery until onion turns translucent (3-5 minutes).
  • Add peppers, squash, herbs and spices. Stir 1 minute.
  • Add tomatoes & broth and bring to boil. Reduce heat, cover and simmer until lentils are soft (30-40 minutes).
  • Remove from heat. Stir in kale, chic peas , vinegar, and scooped out inside of sweet potato.
  • Use an immersion blender (or transfer to standing blender) and pulse ~50% of soup to thicken.
  • Season with pepper and top with parmesan and parsley before serving.
  • Serve with a chunk of whole grain bread or starter salad.
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