Italian Lentil and Pasta Soup

By á-1820

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

Ingredients

• * 1/4 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)
• * 1/4 C. Romano cheese, shredded or grated

Preparation

Step 1

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