Description
This filling and flavorful vegetarian Italian Lentil Soup is healthy and delicious!
Ingredients
Scale
- 1 medium onion
- 3 carrots
- 1–2 celery ribs
- 3–4 cloves garlic
- 6 cups vegetable broth
- 1.5 cups dry green or brown lentils
- 14.5 oz canned diced tomatoes
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/8 tsp dried or fresh rosemary
- 15 oz canned cannellini beans (drained and rinsed)
- 2 cups fresh chopped spinach
- fresh parsley (to garnish)
- freshly grated Parmesan cheese (for topping)
Instructions
- Prep: Peel and dice onion and carrots, finely chop celery, and mince garlic.
- Instant Pot Method: Add vegetable broth, onion, carrot, celery, garlic, lentils, diced tomatoes (with liquid), and all herbs/spices to the pressure cooker. Seal lid and set to MANUAL 15 minutes HIGH pressure. Quick release pressure when finished.
- Slow Cooker Method: Add all ingredients except spinach and optional toppings to the slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours.
- Finish: Stir in the drained and rinsed cannelini beans and chopped fresh spinach to the hot soup.
- Serve: Ladle into bowls and top with parsley or Parmesan cheese.
Notes
Can be served over fluffy white or brown rice. Leftovers can be stored in the fridge for 4-5 days or frozen for up to one month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4.28 g
- Sodium: 877.62 mg
- Fat: 0.59 g
- Saturated Fat: 0.11 g
- Unsaturated Fat: 0.48 g
- Trans Fat: 0 g
- Carbohydrates: 33.35 g
- Fiber: 12.21 g
- Protein: 11.4 g
- Cholesterol: 0 mg