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Tuscan Lentil Soup

By chef Marco Giampaoli

A nutritious Tuscan lentil soup that can easily serve as a main course, enriched with crispy pancetta and kale for a rich flavor.

30 min
Easy

5 min prep · 25 min cook

Tuscan Lentil Soup
333 kcal · per serving
Protein 19g Carbs 31g Fat 13g
Ingredients

What you will need

9 items · serves 1
  • Lentils 50 g
  • Savoy cabbage 50 g
  • Speck 25 g
  • Onion 0.5 pcs
  • Carrot 0.5 pcs
  • Celery 0.25 pcs
  • Tomato Paste 1 tbsp
  • Garlic 0.5 clove
  • Italian Hard Cheese 10 g

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Method

Steps to cook

13 steps · 25 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍲✨

  2. Chop the onion. Peel the onion and cut it into small dice

  3. Chop the vegetables. Clean the carrot and celery stalks and cut them into small dice

  4. Chop the pancetta. Cut the pancetta into smaller pieces

  5. Chop the kale. Cut the kale into smaller pieces

  6. Saute the pancetta. Saute the pancetta in a pan over medium heat for about 2-3 minutes until golden, then add the pressed garlic and stir briefly

  7. Saute the vegetables. Add the chopped vegetables and saute over medium heat for about 3-4 minutes until golden

  8. Saute the lentils. Add the lentils and saute over medium heat for about 1 minute

  9. Add the tomato paste. Add the tomato paste and saute over medium heat for about 1 minute more

  10. Cook the soup. Pour in the water and cook over medium heat for about 15-20 minutes, until the lentils are tender (depending on the type of lentils)

  11. Add the kale. After 10 minutes of cooking, add the kale

  12. Blend part of the soup. You can blend part of the soup and return it to the pot so it has a thicker consistency

  13. Serve. Serve 🍽️✨

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