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Italian style Lentil Soup

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Italian style Lentil Soup

with small pasta, carrot, tomato and swiss chard

Informations supplémentaires
35 min. | 518 kcal | easy | Vegetarian, Express | Printable version
1. Setup Preheat the oven to 400°F. Cut the carrot, tomato and celery into small cubes. Chop the onion and Swiss chard.
2. Cook the vegetables Heat a drizzle of oil in a large pot over medium-high heat. Cook the carrot, onion and celery 3-5 minutes. Add salt and pepper.
3. Add the broth Add the tomato paste and mix. Add the tomato, lentils, pasta, thyme leaves, broth cube and 4 2P | 6 3P cups of water. Add 1 tbsp. of sugar, salt and pepper. Bring to a boil. Cover and cook over medium-low heat for 18-20 minutes.
4. Bake the bread Slice the bread into croutons. Place on a baking sheet and add a drizzle of oil on the bread. Bake in the oven for 8-11 minutes.
5. Plate your dish Add the Swiss chard to the soup and cook for 1-2 minutes. Serve the soup with the croutons. Bon appétit!
100gBrown Lentils
100gDitali
0.25unitSwiss Chard
1unitTomato(es)
4unitOrganic Nantes carrot (s)
1unitCelery
0.5unitYellow Onion(s)
1unitThyme
1unitVegetable Broth Cube(s)
30mlTomato Paste
1unitCiabatta Bread
What you need sheet pan, pot
518 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 3g
5%
cholesterol 0mg
fiber 12g
48%
protein 26g
saturated 1g
5%
sodium 1163mg
48%
sugar 11g
trans 0g