Vegetable Lover's Chicken Soup

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons tiny pasta, such as farfelline
1 1/2 cups packed baby spinach

Directions

Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and tiny pasta increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes

Lentil soup

Ingredients

2 Tbs olive oil
2 medium onions, chopped
4 cloves garlic, chopped
1 bay leaf
2 stalks of celery, chopped
2 cups dried lentils
2 carrots, chopped
8 cups of water
1 small can tomato paste
4 cups shredded spinach
Salt and white pepper to taste
3 Tbs lemon juice

Directions

Heat oil in a large saucepan and saut onion until soft
। Add remaining ingredients except spinach and lemon
Mix वेल. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.