Peasant Soup

Author: Canadian Living

 If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with the parsley.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2010

Ingredients

  • 2 tablespoons vegetable oil
  • 3 ribs celery diced
  • 2 carrots diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon turmeric
  • 1 can tomato
  • 1/3 cup dried green lentils rinsed and drained
  • 1 tablespoon tomato paste
  • 1/2 cup mini shell pasta
  • 1 can bean medley drained and rinsed
  • 2 tablespoons chopped fresh parsley

Method

In 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 in lentils, tomato paste and 4-1/2 cups (1.125 L) water. Bring to boil; reduce heat and simmer, covered, until lentils are tender, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes.
Drain and add to soup along with beans and parsley; simmer for 5 minutes.

Nutritional facts Per serving: about

  • Sodium 748 mg
  • Protein 12 g
  • Calories 250.0
  • Total fat 6 g
  • Potassium 951 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 39 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 47.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peasant Soup

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