Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 8 cups vegetable broth (or water) (1.9 Liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup cooked lentils, rinsed (200g)
  • 1 cup cooked cannellini beans, rinsed (175g)
  • 1 sweet potato, peeled and diced (about 1 ½ cups)
  • 1 cup chopped kale (about 100g)
  • 1 cup chopped spinach (about 100g)
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Drizzle of extra virgin olive oil, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in vegetable broth and diced tomatoes. Bring to a simmer.
  3. Stir in the lentils, cannellini beans, and diced sweet potato. Bring back to a simmer and cook for 20 minutes, or until the sweet potato is tender.
  4. Add kale and spinach to the pot. Cook until the greens are wilted, about 5 minutes.
  5. Stir in lemon juice. Season with salt and pepper to taste.
  6. Ladle soup into bowls. Garnish with fresh parsley and a drizzle of olive oil, if desired.