3carrots; peeled and diced into 1/4-inch pieces (about 2 cups)
3celery stalks; sliced into 1/4-inch pieces
3clovesgarlic; peeled and minced
2 (14.5 oz.)cansdiced tomatoes (including juice)
32 oz.vegetable stock or chicken stock
1cuplentils (brown or green)
1 tsp.dried basil
1zucchini; diced into 1/4-inch pieces
Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic and cook until vegetables are slightly tender, about 10 minutes.
Add canned tomatoes, lentils, vegetable or chicken stock, salt, pepper, basil, oregano, thyme and bring to a boil. Reduce the heat down to medium-low, cover and simmer for 30 minutes. Make sure to stir occasionally.
Add the zucchini and spinach and cook an additional 10 minutes until zucchini has softened and spinach has wilted. Top with parmesan cheese and serve with bread! Enjoy!
Store this soup in the refrigerator for about 4 days in an airtight container. You could also freeze this soup for up to 3-4 months. I love freezing them in smaller portions. Just defrost and reheat when ready!
This soup is extra hearty meaning it's chunky and is similar to a stew. You can add 1 cup of water if you prefer your soup to be more watery. I think the chunkiness of this soup makes this extra wholesome and delicious.