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Lentil Minestrone Soup

Serves 4


2 tablespoons olive oil
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup diced celery
2 teaspoons salt
1 cup green lentils
2 bay leaves
8 parsley branches
6 thyme branches
9 cups vegetable stock
1 bunch spinach
2 cups shell pasta, cooked
Ground black pepper, to taste
Salted water, for boiling


  1. Pour oil into a soup pot. Drop in onions. Bring to high heat. Saute for about 10 minutes, stirring frequently, until lightly browned.
  2. Add in tomato paste, parsley, garlic, carrots, celery and salt and cook 3 minutes. Add lentils, bay leaves, parsley branches, thyme branches and vegetable stock and bring to a boil.
  3. Lower heat and simmer, partially covered, for 30 minutes. Season with salt and black pepper. Remove the parsley and thyme branches.
  4. Boil the greens in salted water until they're tender and bright green, then chop them coarsely.
  5. Just before serving, add the greens and the pasta to the soup and heat through.
Season: Winter