Buca Di Beppo Lentil Soup

Warm and hearty, this Buca Di Beppo-inspired Lentil Soup is the ultimate comfort food that's as nutritious as it is satisfying. Packed with protein-rich lentils, aromatic vegetables like onion, carrot, and celery, and a flavorful base of tomato paste and vegetable broth, this recipe brings a taste of rustic Italian cooking right to your kitchen. Seasoned with fragrant dried herbs, a hint of garlic, and finished with fresh, tender spinach, this one-pot wonder is both wholesome and effortless to make. Ready in just under an hour, it's perfect for weeknight dinners or meal prep, serving up to six generous portions. Pair it with crusty bread and, for an indulgent touch, a sprinkle of parmesan cheese. Whether you're feeding a crowd or seeking a cozy meal, this lentil soup is a bowl of soul-soothing goodness!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes (canned)
• 6 cups vegetable broth
• 1.5 cups dried lentils (brown or green), rinsed
• 1 whole bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 0 optional parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the tomato paste and stir to coat the vegetables evenly. Cook for another minute to enhance the depth of flavor.

Step 5

Pour in the diced tomatoes (with their juice) and the vegetable broth.

Step 6

Add the rinsed lentils, bay leaf, dried oregano, dried thyme, salt, and black pepper. Stir to combine all ingredients.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.

Step 8

Remove and discard the bay leaf from the soup.

Step 9

Stir in the chopped fresh spinach and cook for an additional 2-3 minutes, just until wilted.

Step 10

Taste the soup and adjust the seasoning with additional salt or pepper if needed.

Step 11

Ladle the soup into bowls and serve hot. Optionally, sprinkle grated parmesan cheese on top for added flavor.

Nutrition Facts

Serving size	2817.2 grams (2817.2g)

Amount per serving	% Daily Value*
Calories	1492

Total Fat 45.20g	58%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 6.90g
Cholesterol 3mg	1%
Sodium 6921mg	301%
Total Carbohydrate 222.90g	81%
Dietary Fiber 61.60g	220%
Total Sugars 62.80g
Protein 68.70g	137%

Vitamin D 2IU	10%
Calcium 712mg	55%
Iron 25mg	141%
Potassium 6759mg	144%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 17.5%

Carbs: 56.7%