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
Ingredients
- 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
Nutrition
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This post has been updated from 02.16.19 for content.
