Buca Di Beppo Lentil Soup
Warm and hearty, this Buca Di Beppo-inspired Lentil Soup is the ultimate comfort food that's as nutritious as it is satisfying. Packed with protein-rich lentils, aromatic vegetables like onion, carrot, and celery, and a flavorful base of tomato paste and vegetable broth, this recipe brings a taste of rustic Italian cooking right to your kitchen. Seasoned with fragrant dried herbs, a hint of garlic, and finished with fresh, tender spinach, this one-pot wonder is both wholesome and effortless to make. Ready in just under an hour, it's perfect for weeknight dinners or meal prep, serving up to six generous portions. Pair it with crusty bread and, for an indulgent touch, a sprinkle of parmesan cheese. Whether you're feeding a crowd or seeking a cozy meal, this lentil soup is a bowl of soul-soothing goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 1.5 cups dried lentils (brown or green), rinsed
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach, chopped
- optional parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and stir to coat the vegetables evenly. Cook for another minute to enhance the depth of flavor.
Pour in the diced tomatoes (with their juice) and the vegetable broth.
Add the rinsed lentils, bay leaf, dried oregano, dried thyme, salt, and black pepper. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.
Remove and discard the bay leaf from the soup.
Stir in the chopped fresh spinach and cook for an additional 2-3 minutes, just until wilted.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and serve hot. Optionally, sprinkle grated parmesan cheese on top for added flavor.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6920 mg | 301% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 62.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6759 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
