Tuscan Minestrone with Lentils

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Cooking time: 1 1/2 hours
Preparation time: 10 minutes

Makes: 8 servings

    

Ingredients

• 1 T.       mild olive oil
• 3          cloves garlic, minced
• 1          onion, chopped
• 1/2 t.     crushed red pepper flakes
• 1          bay leaf
• 1 qt.       water
• 1 1/4 qt.    canned chicken broth
• 1 1/2 cup    washed lentils
• 1          leek (white part), sliced
• 3          large carrots, sliced
• 3          celery stalks (with leaves), sliced
• 2          potatoes, cubed
• 1 cup      green beans, sliced
• 12 oz.     can of tomato sauce
• 1 T.       dried Italian seasoning, crushed
• 1/2 t.     Cajun red pepper seasoning
• 2            zuccini, coarsely chopped
• 14 oz.     can of kidney beans, drained
• 14 oz.     can of stewed tomatoes, chopped
• 1/2 cup    orzo
• 10 oz.       package frozen spinach, thawed and drained

    

Directions

1. Heat oil in a 6-quart soup pot. Saute garlic, onion, red pepper flakes and bay leaf 5 minutes.

2. Add water, chicken stock and lentils. Simmer 30 minutes.

3. Add leek, carrots, celery, potatoes, green beans, tomato sauce, Italian and Cajun seasonings. Simmer 30 minutes.

4. Add zucchini, kidney beans and stewed tomatoes and simmer 15 minutes.

5. Add orzo and spinach and simmer 15 minutes.

Recipe modified from one received 4/29/2001 from Arlene Morgan.

 

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