Tuscan Lentil-Soup

Serves 8

Prep and cooking time: 1 hour

Small French green lentils give this soup a nice texture, but regular lentils work just as well.

For variety, try substituting chopped escarole for the spinach.

Be sure to cook the pasta until al dente.

Ingredients;

1 lb. small French green lentils, rinsed.

7 c. vegetable broth.

1 bay leaf.

2 Tbls. extra-virgin olive oil.

2 cloves garlic, chopped.

1 large onion, chopped.

1 large carrot, chopped.

2 ribs celery, chopped.

1 c. small pasta.

8 oz. spinach, chopped.

1 14 1/2-oz. can diced tomatoes.

1 Tbls. chopped fresh parsley.

Salt.

Freshly ground black pepper.

Freshly grated Parmesan cheese.

Preparation;

In a large soup pot, combine the lentils, broth, and bay leaf.

Bring to a boil, then reduce the heat to a simmer.

Cook, partially covered, for approximately 45 minutes, or until the lentils are just tender.

In a small skillet, heat the oil.

Add the garlic, onion, carrot, and celery.

Cook over low heat, stirring often, until the vegetables are very soft but not browned.

Set aside.

Bring a medium saucepan of water to a boil.

Add the pasta and cook for about 5 minutes, or until just al dente.

Drain and set aside.

Add the sautéed vegetables, spinach, tomatoes (with juice), and parsley to the lentils.

Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper.

Remove the bay leaf. Sprinkle with the cheese, if desired.

And there you have your Tuscan Lentil-Soup.

Hmm, hmmmm, good!

Per serving: 432 calories, 24 g protein, 73 g carbohydrates, 6 g total fat, 0 mg cholesterol, 16 g dietary fiber, 827 mg sodium

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