Italian lentil soup with chicken, spinach, and Parmesan
A heartwarming Italian soup starts with our favourite San Marzano canned tomatoes. A level-up Minestrone, with chicken and spinach…so hearty and delicious.
Ingredients
2 cups brown lentils
⅓ cup extra-virgin olive oil
1 small yellow onion, finely chopped
2 carrots, thinly sliced
3 cloves garlic, finely minced
1 chicken breast, bone in
Rind of good Parmesan cheese
1 (14 oz) can San Marzano whole tomatoes, chopped
½ cup red wine
Pinch of red pepper flakes
6 cups chicken stock
1 teaspoon thyme, finely chopped
1 teaspoon dry mustard
1 bay leaf
2 cups baby spinach
½ teaspoon ground cumin
2 tablespoons red wine vinegar
Sea salt and cracked black pepper
Preparation
Place lentils in a large saucepan and add cold water to cover. Bring to a boil, remove from heat and let stand for 15 minutes. Drain and set aside.
In a large stockpot over medium heat, saute onion and carrots in olive oil until just soft, about 3 minutes. Add garlic and cook for another minute. Add all remaining ingredients; bring to boil; then reduce to simmer for about 30 minutes. Remove chicken breast and cut meat from bone. add back into pot; simmer another 10 minutes. Discard rind and serve. Serves 4.
