Tubetti and Umbrian Lentil Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My Italian Garden by Viana La Place Ingredients:
1/4 cup olive oil |
1 onion, coarsely chopped |
2 celery ribs, thinly sliced |
3 plum tomatoes, seeded and chopped |
3/4 cup lentils |
black pepper |
flat leaf parsley |
1/2 cup tubetti pasta |
Directions:
1. heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
2. Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
3. Add 4 cups water, lentils, pepper to taste and half of the parsley.
4. Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
5. About 5 minutes before serving, add the pasta and the remaining parsley.
6. Cook at a low simmer, until the pasta is al dente.
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