This filling and flavorful vegetarian Italian Lentil Soup is healthy and delicious! Instant Pot and Slow Cooker instructions below.
Peel and dice onion and carrots. Finely chop celery. Mince garlic.
Add 6 cups broth to pressure cooker, followed by onion, carrot, celery, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.
NOTE: Spinach and cannelini beans will be added at the very end after pressure cooking.
Cover and seal Instant Pot lid. Set to MANUAL 15 minutes HIGH pressure.
It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize. Safely remove the lid and add drained/rinsed cannelini beans and chopped fresh spinach to the hot soup. Mix and ladle soup into bowls. Top with all your favorite toppings and extras!
Peel and dice onion and carrots. Finely chop celery. Mince garlic. Add all ingredients except for spinach and optional toppings to your slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender. Add your spinach and toppings and enjoy!
Feeling a bit extra? Have fun with the toppings here!
You can add grated parmesan cheese as well as a dollop of greek yogurt or sour cream, fresh herbs to garnish, and more! Instead of a dairy-based topping, a drizzle of extra virgin olive oil on top is simply delicious! For serving, fluffy long grain rice makes a tasty addition as does some toasty garlic bread or cornbread.
Leftover bowls of soup may be stored in the fridge for 4-5 days or frozen for up to one month.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and extras added and enjoy!
Recipe by Peas and Crayons - Italian Lentil Soup https://peasandcrayons.com/2019/10/italian-lentil-soup.html