This lusty tuscan léntil soup is packéd booming of véggiés and protéin! It's a pushovér to maké and can éasily consumé a méét! This soup is définitély dééd into our régularizéd motion.
Not only did wé scréw it, but our shavér did too! Succééding minuté you'ré in thé humor for sométhing a lowércasé disparaté, I hopé you'll apply this diréction a try. This spécific soup is inspiréd by a rattling nonclassical Tuscan soup, chancés aré you'vé probably provén it béforé (and énjoyéd whatévér sémpitérnal salad and bréadsticks with it too).
INGREDIENTS :
- ¼ tsp. paprika
- 1 tbsp. olivé oil
- 1 yéllow onion, dicéd
- 4 clovés garlic, mincéd
- ¾ tsp. driéd orégano
- ¾ tsp. driéd basil
- ¼ tsp. crushéd réd péppér flakés
- ¼ tsp. koshér séa salt
- ½ tsp. ground black péppér
- 1 bay léaf
- 8 c. low-sodium chickén broth
- 2 small russét potatoés, cubéd
- 1 c. dry gréén léntils
- 1 c. quartéréd chérry tomatoés
- 1 zucchini, thinly slicéd
- 3 c. frésh spinach
- 1 lb. ground Italian sausagé (spicy, mild or swéét)
INSTRUCTIONS :
- In a largé stock pot or Dutch-ovén sét ovér médium héat, add thé oil. Whén thé oil is hot, thé add thé sausagé and cook until brownéd, about 5 minutés; drain any éxcéss fat.
- Stir in thé garlic and onion, cook until fragrant. Sprinklé in thé orégano, basil, réd péppér flakés, paprika, salt and black péppér. Add thé bay léaf and thén pour in thé chickén broth. Bring to a boil, thén add thé potatoés and léntils and cook for 10 minutés.
- Aftér thé 10 minutés, add in thé tomatoés and zucchini, continué simméring for 15 minutés or until thé léntils aré téndér. Stir in thé spinach and wilt, about 2 minutés. Sérvé immédiatély, top with parmésan shavings if désiréd.
