Tuscan soup- Daniel Fast/ vegan

ultimatedanielfast.com

Tamarah Martinez

1 tablespoon extra-virgin olive oil

1 cup diced onion

1 cup diced carrots

2 cloves garlic, minced

6 cups water or Vegetable Broth (see Recipe Notes)

1 cup dry lentils, sorted and rinsed

1 (15-ounce) can cannellini beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

½ (10-ounce) package frozen chopped spinach, unthawed

½ tablespoon dried crushed rosemary

1 bay leaf

1 teaspoon salt

⅛ teaspoon pepper

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