Spinach and Lentil Soup is a savory Italian soup is chock full of French lentils, pasta, spinach and other fresh vegetables.

Spinach and Lentil Soup

By Sue Lau | Palatable Pastime

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My recipe of the day is with Soup Swappers, which this month the theme the bloggers are posting jointly on is for Italian soups. For my selection, I chose to  make an Italian lentil and spinach soup.

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Lentil soup is one of my favorites ever since I was very young and enjoyed getting the Progresso lentil soups. But while opening cans of soup can be  convenient, it is very easy to put together a tasty lentil soup at a fraction of the cost.

This makes for great lunches as well as stocking up a freezer stash.

And while many soups I like to make these days in the crockpot or pressure cooker, this is one I like to do on the stove because of the pasta- although you could stir in cooked pasta into this soup. I do like adding it in the cooking process because that way the noodles absorb some of the broth, making it more flavorful.

Italian Soups

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

• Slow Cooker Lentil, Vegetable and Pasta Soup by A Spoonful of Thyme
• Italian Tomato Bread Soup from Sneha’s Recipe
• Colleen’s One-Pot Italian Orzo Wedding Soup from Faith Hope Luck and Love Survive Despite a Whiskered Accomplice
• Pappa al Pomodoro from A Day in the Life on the Farm
• Crock Pot Italian Chicken and Orzo Soup from Karen’s Kitchen Stories

Spinach and Lentil Soup

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Spinach and Lentil Soup

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Spinach and Lentil Soup

Sue Lau

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5 from 10 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Soup

Cuisine Italian

Servings 10

Calories 225 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 5 cloves garlic chopped
• 2-3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried marjoram leaves
• 15 ounce can diced tomatoes undrained
• 12 ounces dried French green lentils
• 10 cups beef broth or vegetable broth
• 10 ounce package frozen spinach thawed and drained
• 1/2 cup uncooked macaroni pasta

Instructions

 

• Heat oil in soup pot and saute the carrots, celery, onion, and garlic until onion softens.
• Stir in the bay leaves, salt, black pepper, marjoram leaves, can of diced tomatoes, lentils and beef broth.
• Bring to a boil, then reduce heat, cover and simmer for one hour or until lentils are tender.
• Stir in  drained chopped spinach and uncooked macaroni.
• Cook for ten minutes more.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 1228mgPotassium: 422mgFiber: 13gSugar: 4gVitamin A: 5561IUVitamin C: 10mgCalcium: 103mgIron: 4mg

Keyword Italian soups, lentil soups

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This post has  been updated from 02.16.19 for content.