Italian Lentil Soup
User Reviews
5
Italian Lentil Soup
Description
Italian Lentil Soup combines diced onions, carrots, celery, and minced garlic sautéed in vegetable broth, with green or brown lentils and canned diced tomatoes to build a rich, flavorful base. The seasoning includes Italian seasoning blend, salt, black pepper, smoked paprika, thyme, and optional rosemary, providing layered herbal notes.The lentils cook under high pressure in an Instant Pot or slowly in a crock-pot, softening to a tender texture while absorbing the broth's flavors.
After cooking, drained cannellini beans and chopped fresh spinach are stirred in, adding creaminess and freshness without overcooking. The soup is then served hot with optional toppings like freshly grated Parmesan cheese and parsley, which add savory depth and brightness.
This soup offers a filling yet approachable meal that can be enjoyed alone or paired with sides such as garlic bread, cornbread, or a serving of fluffy long-grain rice for extra heartiness. Its balance of legumes, vegetables, and herbs makes it suitable for cooler days or as a wholesome lunch or dinner.
Leftovers keep well refrigerated for several days or can be frozen for longer storage. Toppings and extras can be customized to taste, enhancing each serving according to preference.
Ingredients
- 1 onion medium
- 3 carrot
- 1-2 celery ribs
- 3-4 cloves garlic
- 6 cups vegetable broth
- 1.5 cups green lentils or brown lentils, dry
- 14.5 oz diced tomatoes canned
- 1 tsp Italian seasoning blend
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp thyme dried
- ⅛ tsp rosemary if using fresh, add extra to taste, dried or fresh
- 15 oz cannellini beans drained and rinsed, canned
- 2 cups spinach fresh chopped
- parsley to garnish, optional, fresh
- Parmesan Cheese for topping, optional, freshly grated
Instructions
INSTANT POT INSTRUCTIONS (6 QT or 8 QT)
- Peel and dice onion and carrots. Finely chop celery. Mince garlic.
- Add 6 cups broth to pressure cooker, followed by onion, carrot, celery, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.
- NOTE: Spinach and cannelini beans will be added at the very end after pressure cooking.
- Cover and seal Instant Pot lid. Set to MANUAL 15 minutes HIGH pressure.
- It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize. Safely remove the lid and add drained/rinsed cannelini beans and chopped fresh spinach to the hot soup. Mix and ladle soup into bowls. Top with all your favorite toppings and extras!
CROCK-POT SLOW COOKER INSTRUCTIONS
- Peel and dice onion and carrots. Finely chop celery. Mince garlic. Add all ingredients except for spinach and optional toppings to your slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender. Add your spinach and toppings and enjoy!
Notes
- Feel free to vary toppings with grated Parmesan, Greek yogurt, sour cream, fresh herbs, or a drizzle of extra virgin olive oil.
- Serve the soup with garlic bread, cornbread, or long-grain rice to complement the flavors.
- Store leftovers in the fridge for 4-5 days or freeze up to one month for convenience.
- Nutrition facts are approximate and depend on added toppings and extras.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 33.35g | 11% |
| Protein | 11.4g | 23% |
| Fat | 0.59g | 1% |
| Saturated Fat | 0.11g | 1% |
| Sodium | 877.62mg | 37% |
| Potassium | 657.09mg | 14% |
| Fiber | 12.21g | 49% |
| Sugar | 4.28g | 9% |
| Vitamin A | 4028.73IU | 81% |
| Vitamin C | 8.95mg | 10% |
| Calcium | 79.25mg | 8% |
| Iron | 4.21mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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