Italian Lentil Soup
a soup recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
This Italian Lentil Soup is a delicious combination of vegetables, cannellini beans, and lentils with a bright lemony finish. It's an easy meal to prepare for your family and one that stores well in the freezer.
TIME (ACTIVE) | 1 H 30 M
TOTAL | 1 H 30 M
6 SERVINGS
| 1.5 cups
SPECIAL EQUIPMENT:
1 LARGE POT
1 IMMERSION BLENDER (OPTIONAL)
- Add the olive oil to the pot on medium heat. Stir in the carrots, celery, and onions and saute until softened, about 8 minutes. Season with half of your seasonings, oregano, parsley, salt, and basil.
- Add the tomato paste and combine with the vegetables. Let it cook for about 3 minutes to caramelize the tomato paste. Add the lentils and combine them with the tomato paste.
- Pour the broth in and add the bay leaves. Bring the broth to a simmer and stir with the vegetables. Add the remaining seasonings and parmesan rind and simmer for 20 minutes. Use the immersion blender to blend the lentils slightly. You're not looking to blend the soup completely, just 3 little pulse blends to release some starch.
- Stir in the zucchini and beans. Simmer for 20 more minutes. Then remove the bay leaves and parmesan rind. Squeeze in the lemon juice and serve!
4 days in the refrigerator 3 months in the freezer.
Allow the tomato paste to caramelize on the pot for at least 3 minutes to help intensify the tomato base.
The lemon squeeze at the end will add so much flavor to the soup. It's the perfect way to finish it off.
laurel
whole, various sizes
Bay leaves impart a unique, aromatic flavor profile with woody, slightly floral notes, ideal for enriching soups, stews, and sauces in diverse cuisines.
0.25 oz - REFILL$3
1 oz - REFILL$9
crushed
Dried basil should be added at the start of cooking and is prized for its convenience and its ability to be used in blends like Italian Seasoning.
0.07 oz - PORTION$0.50
0.6 oz - JAR$6
0.6 oz - REFILL$5
2 oz - REFILL$14
flakes
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
0.14 oz - PORTION$0.50
0.42 oz - JAR$4
0.42 oz - REFILL$3
2 oz - REFILL$9
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
dried
coarse grain
This artisanal dried coarse grain French grey salt is rich in minerals and is tinged grey from the clay bottom of the tidal pools from which it is harvested. Briny and flavorful, but softer on the palate than commercial salts.
0.5 oz - PORTION$0.50
3 oz - JAR$3
3 oz - REFILL$2
16 oz - REFILL$8
