Pasta e Lenticchie
A classic Italian soup featuring brown lentils and small pasta cooked together in a savory aromatic broth.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 2 carrot, diced
- 2 celery stalk, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1.5 cups brown lentils, rinsed
- 6 cups vegetable broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup ditalini pasta
Instructions
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1
Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
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2
Add 1 diced yellow onion, 2 diced carrot, and 2 diced celery stalk, cooking for 5 minutes until vegetables soften.
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3
Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 1 tsp chopped fresh rosemary, cooking for 1 minute until fragrant.
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4
Add 1.5 cups rinsed brown lentils, 6 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp black pepper, bringing the liquid to a boil.
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5
Reduce heat to low, cover, and simmer for 20 minutes until lentils are almost tender.
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6
Stir in 1 cup ditalini pasta and simmer uncovered for 10 minutes until pasta is tender and soup thickens.