Ingredients
Scale
- 1 onion
- 2 carrots
- 2 celery sticks
- 2 garlic cloves
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 potato
- 4 cups low-sodium vegetable broth
- ½ cup dried lentils or 1 can cooked lentils
- 1 can cannellini beans
- 1 cup small pasta (farfalline recommended)
- 3 cups spinach
- Salt and black pepper
Instructions
- In a large pot, heat olive oil over medium heat and sauté diced onion, carrots, celery, and bay leaves for about 5 minutes until softened.
- Add minced garlic and tomato paste; sauté for another 3-5 minutes until fragrant.
- Pour in vegetable broth, diced potato, water, and dried lentils (if using). Season with salt and pepper. Bring to a boil then simmer for 15-20 minutes.
- Stir in canned beans (and any cooked lentils), simmering for an additional 5 minutes.
- Blend a portion of the soup if desired for creaminess; return to pot along with the pasta. Cook pasta according to package instructions (about 7 minutes).
- Fold in chopped spinach just before serving until wilted.
- Serve warm garnished with fresh herbs and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg