Peasant Soup
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Peasant SoupFilling, nutritious and inexpensive, you can't go wrong with a meal made out of Peasant Soup served with fresh crusty bread on the side.1 user reviews.
Peasant Soup
Photography by Andreas Trauttsmandorff
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 250250 cal |
| pro | 12 g12g pro |
| total fat | 6 g6g total fat |
| sat. fat | 00 sat. fat |
| carb | 39 g39g carb |
| fibre | 8 g8g fibre |
| chol | 0 mg0mg chol |
| sodium | 748 mg748mg sodium |
| potassium | 951 mg951mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 2222 iron |
| vit A | 4747 vit A |
| vit C | 3838 vit C |
| folate | 4242 folate |
- Preparation time: 10 minutes
- Cook time : 36 minutes
- Total time : PT46M
Filling, nutritious and inexpensive, you can't go wrong with a meal made out of Peasant Soup served with fresh crusty bread on the side.
Ingredients
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 3 ribs celery , diced3 ribs celery, diced
- 2 carrots , diced2 carrots, diced
- 1 onion , diced1 onion, diced
- 3 cloves garlic , minced3 cloves garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp dried mint 1/2 tsp dried mint
- 1/4 tsp ground turmeric 1/4 tsp ground turmeric
- 1 can (28 oz/796 mL) whole tomatoes 1 can (28 oz/796 mL) whole tomatoes
- 1/3 cup dried green lentils 1/3 cup dried green lentils
- 1 tbsp tomato paste 1 tbsp tomato paste
- 1/2 cup mini shell pasta 1/2 cup mini shell pasta
- 1 can (19 oz/540 mL) bean medley , drained and rinsed1 can (19 oz/540 mL) bean medley, drained and rinsed
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
In large Dutch oven, heat oil over medium heat; cook 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 in lentils, tomato paste and 41/2 cups (1.125 L) water. Bring to boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; cook for 5 minutes.
Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 41/2 cups (1.125 L) water. Bring to boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; cook for 5 minutes.
Source : Canadian Living Magazine: April 2009
- Keywords : Soup; Vegan; Vegetarian; Lentils; Beans; Tomato paste; Tomatoes; Pasta; Main Course; 300 calories;
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