Recipe
▤Recipe
Aalwaysfromscratch.com
White Bean Lentil Soup - Always From Scratch
- Italian white bean lentil soup is a hearty main course that makes about 10 servings.
- The soup uses carrots, celery, onion, garlic, zucchini, lentils, white northern beans, and spinach.
- A parmesan rind is simmered in the soup to add depth and salty flavor, then removed before serving.
- Tomato paste is added early and caramelized for richer flavor.
- The broth mixture includes chicken broth, basil, parsley, bay leaves, dried thyme, and a little water.
- The soup is partially blended with an immersion blender for a thicker texture while leaving some chunks.
- Lemon zest and lemon juice are stirred in at the end and are considered essential for the finished flavor.
- The recipe finishes with chopped parsley and more parmesan as garnish.
- Total cook time is about 60 minutes, with 15 minutes of prep and 75 minutes overall.
- The soup is described as freezer-friendly and good for winter meal prep.
⊙ Ingredients
- 2 carrots large, chopped
- 2 celery ribs
- 1 onion chopped
- 3 garlic cloves minced
- 1 zucchini chopped
- 1.25 cups lentils
- 8 cups chicken broth
- 1 parmesan rind
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tbsp olive oil
- 4 tbsp tomato paste
- 1 cup water
- 4 basil leaves
- 1 lemon juice and zest
- 1 14 oz can white northern beans
- 1/2 bag spinach
- 2 tsp kosher salt
- chopped parsley for garnish
- 2 bay leaves
⊙ Ingredients
- 2 carrots large, chopped
- 2 celery ribs
- 1 onion chopped
- 3 garlic cloves minced
- 1 zucchini chopped
- 1.25 cups lentils
- 8 cups chicken broth
- 1 parmesan rind
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tbsp olive oil
- 4 tbsp tomato paste
- 1 cup water
- 4 basil leaves
- 1 lemon juice and zest
- 1 14 oz can white northern beans
- 1/2 bag spinach
- 2 tsp kosher salt
- chopped parsley for garnish
- 2 bay leaves
♪ Method
- 1Heat the olive oil over medium heat in a large stock pot or Dutch oven.
- 2Saute the carrots, onions, and celery for 15 minutes until the vegetables are soft and the onions are translucent.
- 3Add the garlic and stir for 1 to 2 minutes until fragrant.
- 4Add the tomato paste and stir until it is incorporated, then caramelize it.
- 5Stir in the broth, lentils, basil, parsley, and bay leaves, then bring to a boil and lower to a simmer.
- 6Stir in the parmesan rind and dried thyme, then simmer for 20 minutes.
- 7Use an immersion blender to blend the soup for about 5 to 7 seconds.
- 8Add the zucchini, beans, water, and salt, then return the soup to a simmer for 15 more minutes.
- 9Stir in the spinach, lemon zest, and lemon juice.
- 10Garnish with fresh chopped parsley and more parmesan before serving.
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