Tuscan Lentil Soup

1 lb green lentils, rinsed

8-10 cups broth (vegetable or chicken)

1 bay leaf

2 Tablespoons olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup whole wheat pasta

8 oz spinach, chopped

1 (14oz) can diced tomatoes, with juice

1 Tablespoon parsley

salt and pepper

grated parmasean cheese, fresh is best

Combine lentils, broth and bay leaf in large soup pot. Bring to boil and then reduce heat; simmer 45 min or until lentils are tender. Meanwhile, heat oil in pan and saute garlic, onion, carrots and celery until vergetables are tender but not brown. Bring small pan of water to a boil and cook the pasta about 5 min. Drain and set aside. Add spinach, tomatoes, parsley, and sauteed vegetables to the lentils. Let simmer 15 min. Add the pasta, salt and pepper. Remove bay leaf and serve. Sprinkle parmasean cheese on top.

Recipe Source: Sister's Cafe

My Notes:

The original recipe called for only 7 cups of broth but I found that it was too dry for my liking. I would start with at least 8 and see what you think. (You can tell in the picture that there isn't a lot of liquid) Also, the parmasean cheese is a MUST! You can substitute the canned stuff you get in the spaghetti aisle but fresh is better. We tried a bowl without adding the cheese and there was definately something missing.