1 (15-ounce) can diced organic tomatoes
3 medium carrots, peeled and coarsely chopped
1 sweet potato, peeled and cut into 4 to 5 slices
1⁄2 cup red lentils, rinsed and drained
1 quart water or vegetable broth (no onions)
3 medium carrots cut into 1⁄4 x 2-inch sticks
12 grape-size tomatoes, halved
10 fresh basil leaves, chopped, plus 5 whole basil leaves, cut into chiffonade, for garnish
Dash of Celtic sea salt
1 tablespoon extra-virgin olive oil
Add the tomatoes, carrots, potato, lentils, and water to a large pot and bring to a boil over medium-high heat. Reduce the heat to simmer and cook for about 25 minutes, or until the lentils and sweet potatoes are soft.
Using a handheld immersion blender or food processor, purée the soup until silky smooth.
Blanch carrot sticks in boiling water until barely soft. Shock in ice water and reserve for garnish. Add the tomatoes, chopped basil, and salt, stir, and cook for 3 minutes more. Stir in the olive oil.
Cut the whole basil leaves into a chiffonade. Stack the basil leaves and roll them into a tube, then cut across the ends of the rolled leaves to make little ribbons. Garnish the top of the soup with the blanched carrot sticks, sprinkle a few “ribbons” of basil over the carrot sticks, and serve.
1⁄4 cup olive oil
4 carrots, chopped
2 zucchini, thinly sliced
8 ounces green beans, cut into 1–inch pieces
4 celery stalks, thinly sliced
3 quarts chicken or vegetable broth (no onions)
6 kale leaves, roughly chopped
1 (15-ounce) can organic tomato sauce
1 pint cherry tomatoes, halved
2 tablespoons dried oregano
2 (15-ounce) cans cannellini beans with liquid (optional; some dogs have digestive issues caused by legumes)
Grated Parmesan or Pecorino Romano cheese, for garnish
Heat the olive oil in a large soup pot over medium heat and add the carrots, zucchini, green beans, celery, and stock. Cover, reduce the heat to low, and cook for 15 minutes, stirring occasionally.
Stir in the kale, tomato sauce, tomatoes, oregano, and cannellini beans with their liquid and bring to a boil. Cover, reduce the heat to low, and simmer for about 35 minutes.
Serve with the grated cheese.