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Photo by: Joseph De Leo
This is one of my alltime favorite soups. It’s better when cooked ahead of time, but add the cooked pasta and greens just before serving so that they retain their color and texture.
Heat the oil in a wide soup pot with the onion. Sauté over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.
Boil the greens in salted water until they’re tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.
Nutritional information is based on 6 servings, includes 1/8 teaspoon of added salt per serving, but does not include thin shavings of Parmesan, mushroom soy sauce, or Basic Vegetable Stock. For nutritional information on Basic Vegetable Stock, please follow the link above.
Nutrients per serving (% daily value)
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