italian lentil and pasta soup

[Guest guest]

* Exported from MasterCook *

 

Lentil and Pasta Soup

 

Recipe By :Ursula Ferrigno: Truly Madly Pasta

Serving Size : 6 Preparation Time :0:00

Categories : New Import Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~Zuppa di Lenticchie e Pastina~

1 cup brown lentils

3 garlic cloves

3 tablespoons olive oil

2 tablespoons butter

1 onion -- finely chopped

2 celery stalks -- finely chopped

2 tablespoons sun-dried tomato paste

1 1/4 quarts vegetable stock

fresh marjoram leaves -- a few

fresh basil leaves -- a few

1 fresh thyme sprig -- leaves only

sea salt and freshly ground black pepper

1/3 cup dried small pasta shapes

fresh herb leaves -- to garnish

 

1. Put the lentils in a large pot. Smash 1 garlic clove and add it and 1 quart

water to the lentils. Bring to a boil, lower the heat to a gentle simmer, and

simmer, stirring occasionally, 20 minutes, or until the lentils are just tender.

Drain the lentils and remove and discard the garlic. Rinse the lentils under

cold water, then drain again.

 

2. Heat 2 tablespoons of the oil with half of the butter in a large pot over low

heat. Add the onion and celery and saute over low heat, stirring frequently, 5

to 7 minutes, until soft. Crush the remaining garlic, then peel it and add it to

the vegetables with the remaining oil, the tomato paste, and the lentils. Stir,

then add the stock, the fresh herbs, and salt and pepper, to taste. Bring to a

boil, stirring. Lower the heat and simmer 30 minutes, stirring occasionally.

 

3. Add the pasta and bring back to a boil, stirring. Lower the heat and simmer,

stirring frequently, until the pasta is al dente, or tender but still firm to

the bite, 7 to 8 minutes. Add the remaining butter, then taste and adjust the

seasoning. Serve hot in warm bowls, sprinkled with herb leaves.

 

Source:

" Rizzoli New York 2003 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 387 Calories; 15g Fat (33.3% calories

from fat); 15g Protein; 53g Carbohydrate; 13g Dietary Fiber; 12mg Cholesterol;

1410mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 903920 0 0 0 0 0 0 0 3382 0 3413 2130706543 5856 2130706543