Spicy Tomato Bean & Lentil Soup
Soup season is here and it's time to start things off with a little kick. Loaded with fresh veggies & seasonings, hearty beans & lentils, and a tomato based broth with a seductive spice.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
23
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Pepperoncini In Chili Oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 3 pieces3 pieces3 pieces Celery, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1 tsp1 tsp1 tsp Adobo Seasoning - Primal Palate
- 2 tsp2 tsp2 tsp Roasted Garlic and Red Pepper Seasoning - Club House, divided
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 900 ml900 ml900 ml Vegetable Broth, Salt Free
- 3 cups3 cups3 cups Water
- 540 ml540 ml540 ml Lentils, Canned, drained & lightly rinsed
- 540 ml540 ml540 ml White Beans, I used Navy Beans, drained & lightly rinsed
- 1 whole1 whole1 whole Parmesan Rind, I used a pecorino rind
- 1 whole1 whole1 whole Potatoes, Russet, peeled & chopped
- 2 tsp2 tsp2 tsp All Purpose Seasoning - Vegeta
- 0.5 cup0.5 cup0.5 cup Parsley, chopped
- 0.75 cup0.75 cup0.75 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large soup pot / deep non-stick skillet, begin heating your EVOO and pepperoncini on just about medium. Once heated, add the garlic, onion, bell pepper, celery, and a good hit of both salt & cracked pepper. Stir in the dried oregano, adobo seasoning, pinch of red pepper flakes, and one tsp. roasted garlic pepper seasoning. Stir and cook about 10 minutes until your veggies have softened up a bit.
- Stir in the tomato paste and season again with a sprinkle of salt & cracked pepper. Cook another few minutes before adding the wine. Stir and simmer until the wine has almost entirely reduced. Pour in the broth & water and increase your heat slightly to bring your soup to a boil. Once the soup starts boiling, reduce your heat to a simmer and stir in the vegeta, cheese rind, lentils, beans, and potatoes. Season again with a pinch of salt & pepper.
- Cover with a tilted lid and simmer 25 - 30 minutes until your soup has reduced a touch and your taters are softened up. Turn off the heat, pluck out the cheese rind, and stir in the parsley & finely shredded grana padano. Let the soup sit off the heat covered for 5 minutes or so. Taste and adjust your salt & pepper if needed / desired prior to serving up your bowls.
- For service, ladle soup into your bowls and garnish with more finely shredded grana padano and some parsley. Additional soup can be stored in an airtight container in the fridge for 4 days. ENJOY!
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About This Recipe
Show nutritional information
Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 716 |
| Fat: | 29 g |
| Carbohydrates: | 121 g |
| Protein: | 54 g |
| Cholesterol: | 49 g |
| Sodium: | 1952 mg |
| Fiber: | 35 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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