Italian Longevity Soup

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large pot. Add the onion, carrots, celery and bay leaves with a good pinch of salt, and sauté over medium heat for 5 minutes, until the onion is translucent and the vegetables begin to soften.
2. Add the garlic and tomato paste and sauté for 3 to 5 minutes, until fragrant and the tomato paste turns a deep dark red.
3. Add the vegetable broth, potato, parmesan rind, 2 cups water and dried lentils (add canned lentils later). Season well with salt and pepper, bring to a boil, then simmer on low-medium heat with the lid on for 15 to 20 minutes.
4. Add the canned beans and canned lentils, if using, and simmer with the lid on for 5 minutes.
5. Optional: remove 2 cups of the soup, blend until smooth, and pour the puree back into the pot.
6. Add the pasta and cook until al dente, about 7 minutes for small pasta. Taste and season as you go. If the broth is too thick, add 1 to 2 cups of water as needed.
7. When the pasta is almost cooked but still al dente, stir in the spinach and cook a few minutes until wilted.
8. Remove and discard the bay leaves and parmesan rind before serving.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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