Lemony Lentil & Spinach Soup

With Cookgirl's "Lemony Lentils" (#163135) as inspiration, I put together this yummy soup with the leftovers. DH loves this soup!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  cups onions, chopped
• 1  cup celery, chopped fine
• 1  cup carrot, shredded
• 3 -4  garlic cloves, minced
• 1⁄4 teaspoon dry crushed red pepper
• 9  cups chicken broth
• 3  cups  cooked lentils (leftover lemony lentils)
• 1 (6 ounce) bag spinach
• 1  cup  ditalini
• 1  lemon, zest of
• 1  lemon, juice of

Directions

1. In soup pot, heat oil and then add onions, celery, carrots, garlic and pepper. Cook about 10 minutes, or until soft.
2. Add spinach and cook until wilted, about 5 minues.
3. Add chicken broth.
4. Add lemony lentils, pasta, zest and juice. Stir well to combine.
5. Cook until pasta is done (about 10 minutes).