A soup worthy of its name and perfect for when there is a chill in the air.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 each carrot, celery stalk and onion, finely chopped
1/2 cup finely chopped red peppers
2 tsp. finely chopped fresh rosemary
4 cups 25%-less-sodium vegetable broth
1 can (19 fl oz/540 mL) lentils, rinsed
1 cup tomato purée (passata)
1/2 lb. red potatoes (about 2), peeled, cut into 1/2-inch pieces
1/4 cup Renée's Balsamic Vinaigrette
2 cups loosely packed baby spinach leaves
1/4 cup Kraft 100% Parmesan Grated Cheese
Add To Shopping List
How do I make it ?
Heat oil in large saucepan on medium heat. Add carrots, celery, onions, peppers and rosemary; mix well. Cook 3 to 5 min. or until vegetables are slightly softened, stirring occasionally.
Add broth, lentils, tomato purée and potatoes; stir. Bring to boil; simmer on low heat 25 to 30 min. or until potatoes are tender, stirring occasionally and adding vinaigrette for the last minute. Remove from heat.
Stir in spinach and cheese.
Kraft Kitchen Tips!
Substitute canned chickpeas (garbanzo beans) for the lentils.
Serve with toasted baguette slices.
For added heat, serve with hot pepper sauce.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 1100 mg
Total carbohydrate 47 g
Dietary fibre 15 g
Sugars 11 g
Protein 15 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.