Mari’sItalian lentil soup with chicken, spinach, and Parmesan
Recipe Mari Loewen
A heartwarming Italian soup starts with our favourite San Marzano canned tomatoestt. A level-up Minestrone, with chicken and spinach…so hearty and delicious.
Ingredients
2 cups brown or green lentils, rinsed
¼ cup extra-virgin olive oil
1 small yellow onion, finely chopped (1 cup)
2 carrots, chopped ( 2 cups)
3 cloves garlic, minced
1 (14 oz) can San Marzano whole tomatoes, coarsely chopped
1 ½ cups good Parmesan cheese, finely grated (or rind of good Parmesan cheese)
6 cups chicken stock
1 1/2 teaspoon flaked dried oregano
1 bay leaf
1 1/2 teaspoons sea salt
2 tablespoons red wine vinegar
3 tablespoons dry red wine
2 cups cooked chicken breast, shredded or chopped
3 cups packed baby spinach
Preparation
In a large stockpot over medium heat, saute onion and carrots in olive oil until just soft, about 5 minutes. Add garlic and cook for another minute. Add lentils, tomatoes, stock, oregano, bay leaf, red wine vinegar, red wine, salt, and bring to quick boil. Reduce to low heat, add chicken and simmer for 30 minutes. Remove from heat, stir in spinach (spinach will steep in the broth). Serve.
