Italian Lentil and Pasta Soup

This vegetarian soup is hearty enough for a warm and comforting meal.

Italian Lentil and Pasta Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • * ¼ C. Olive oil

  • * 1 Carrot, peeled, and diced small

  • * 1 Celery rib, diced small

  • * 1 small Onion, peeled and chopped small

  • * 2 large cloves Garlic, minced

  • * 1 tsp. Dried oregano

  • * 1 tsp. Dried thyme

  • * 1 tsp. Dried basil

  • * 2 C. Dried green or brown lentils

  • * 8 C. Vegetable broth

  • * Salt and pepper To taste

  • * 2 C. Small pasta, cooked (such ditalini, elbows or shells)

  • * ¼ C. Romano cheese, shredded or grated

Directions

In a large saucepan, heat olive oil and sauté the carrot, celery, and onion. Cook for 3 to 5 minutes until soft. Add garlic, seasonings and lentils, stir, and cook for 30 seconds. Add broth, salt and pepper. Cover; simmer for 30 minutes on low heat until lentils are tender. Add the cooked pasta to lentils, stir to combine. Serve with grated cheese on top


Nutrition

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