Tuscan Lentil Soup
Recipe: #33451
September 30, 2019
Categories: Beans, Pork Sausage, Italian Gluten-Free, No Eggs, Fresh Tomatoes, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (469.8 g)
- Calories 445.3
- Total Fat - 24.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 48.8 mg
- Sodium - 1747.6 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 11.2 g
- Sugars - 3.6 g
- Protein - 25.1 g
- Calcium - 321.3 mg
- Iron - 3.9 mg
- Vitamin C - 17 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large stock pot over medium heat, add the oil.
Step 2
When the oil is hot, add the sausage and cook until browned, about 5 minutes; drain any excess fat.
Step 3
Stir in the garlic and onion, cook until fragrant.
Step 4
Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper.
Step 5
Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
Step 6
After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender.
Step 7
Stir in the spinach and wilt, about 2 minutes.
Step 8
Serve immediately, top with parmesan
Tips
No special items needed.
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