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Peasant Soup

Adapted recipe from fine folks at Canadian Living!
Rustic. Simple. Delicious.
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Servings 6

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