This is such a simple and inexpensive meal. Perfect for a “Meatless Monday.” You probably already have these items in your pantry and fridge!
Peasant Soup
Rustic. Simple. Delicious.
Ingredients
- 2 tablespoons avocado or extra-virgin olive oil
- 3 stalks celery diced
- 2 carrots diced
- 1 onion diced
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried Italian seasoning
- 1/3 teaspoon turmeric
- 1 can 28 oz. whole tomatoes
- 1/3 cup dried green lentils rinsed and drained
- 1 tablespoon tomato paste
- 4 1/2 cups water or vegetable broth, or chicken broth
- 1/2 cup mini shell gluten-free pasta
- 1 can red kidney beans drained and rinsed from can
- 1/4 cup chopped fresh parsley and/or fresh basil
Instructions
- In a large saucepan or Dutch oven, heat oil over medium heat; fry celery, carrots, onion, garlic, salt, mint and turmeric, stirring occasionally, until softened, about 6 minutes.
- Stir in tomatoes, breaking up with back of spoon; stir lentils, tomato paste and 4 1/2 cups of water. Bring to boil; reduce heat and simmer, covered, until lentils are tender, about 25 minutes.
- Meanwhile, in a separate pot of boiled salted water, cook pasta until al dente, about 6-8 minutes. Drain and add to soup along with beans and parsley; simmer for 5 minutes.
Notes
Adapted from Canadian Living Magazine: November 2010
