Step 1

Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.

Step 2

Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.

Step 3

Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.

Step 4

Add broth, water, and crushed tomatoes (juices and all) then stir in dried green or brown lentils and bay leaves and bring pot to a boil.

Step 5

Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.

Step 6

Remove lid and increase heat to medium. Add pasta and beans and cook unti beans are heated through and pasta is tender, approx. 10 minutes (or longer depending on pasta shape/size used). Remove bay leaves when you come across them stirring the soup.

Step 7

Ready to eat? Stir fresh chopped baby spinach into the soup and ladle into bowls. Enjoy piping hot with your choice of optional extras.

Step 8

Leftovers can be stored in airtight containers in either the fridge or freezer. This soup is delicious the first day and even better the next!

Step 9

Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince. Add vegetables, oil, spices, broth, water, crushed tomatoes, bay leaves, and dried lentils, to a large slow cooker. Cook on HIGH for 5-6 hours or LOW for 9-10 hours, until dried lentils are cooked through and veggies are tender.

Step 10

After lentils are tender and cooked through, add beans and pasta. Return the lid to the pot and cook an additional 10 minutes or until pasta is al dente and tender. Remaining cook time will vary on pasta size/shape. Add your spinach, any additional seasoning to taste, and whatever toppings your heart desires. Enjoy!