White Bean Lentil Soup - Always From Scratch

⊙ 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

1. 1Heat the olive oil over medium heat in a large stock pot or Dutch oven.
2. 2Saute the carrots, onions, and celery for 15 minutes until the vegetables are soft and the onions are translucent.
3. 3Add the garlic and stir for 1 to 2 minutes until fragrant.
4. 4Add the tomato paste and stir until it is incorporated, then caramelize it.
5. 5Stir in the broth, lentils, basil, parsley, and bay leaves, then bring to a boil and lower to a simmer.
6. 6Stir in the parmesan rind and dried thyme, then simmer for 20 minutes.
7. 7Use an immersion blender to blend the soup for about 5 to 7 seconds.
8. 8Add the zucchini, beans, water, and salt, then return the soup to a simmer for 15 more minutes.
9. 9Stir in the spinach, lemon zest, and lemon juice.
10. 10Garnish with fresh chopped parsley and more parmesan before serving.