Italian Lentil Soup with Fresh Vegetables and Ciabatta

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 200 grams lentils
• 1.5 liters vegetable broth
• 400 grams canned diced tomatoes
• 1 teaspoon rosemary
• 1 teaspoon thyme
•  Salt and pepper to taste
• 4 slices of ciabatta bread

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat.
2. 2 Add the onion, carrot, celery, and garlic and cook until the vegetables are soft.
3. 3 Add the lentils, vegetable broth, diced tomatoes, rosemary, and thyme.
4. 4 Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft.
5. 5 Season with salt and pepper.
6. 6 Serve the soup hot with a slice of ciabatta bread.