Tubetti and Umbrian Lentil Soup

Recipe by: Viana La Place | from My Italian Garden

Cookstr

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Umbrian lentils are very small and flavorful. If unavailable. use market lentils. This satisfying winter soup turns bright green thanks to its generous helping of chopped parsley.

Yield: Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
1 onion, coarsely chopped
2 celery stalks, thinly sliced
3 canned San Marzano or other plum tomatoes (homemade or purchased), seeded and chopped
¾ cup Umbrian lentils
Freshly ground black pepper
2 large handfuls of chopped fresh flat-leaf parsley
½ cup imported tubetti
Sea salt

Directions

Heat the olive oil in a heavy-bottomed soup pot. Add the onion and cook over medium heat until the onion begins to soften. Add the celery and tomatoes. Stir well and continue to cook for approximately 5 minutes. Add 4 cups water, the lentils, pepper to taste, and half the parsley.

Bring to a boil, reduce heat to a gentle simmer, and cook until the lentils are tender, about 20 minutes. Add water if necessary. Approximately 5 minutes before serving, add the pasta and remaining parsley and salt to taste. Cook at a low simmer, stirring frequently, until the pasta is al dente. Ladle into shallow soup bowls and serve.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

Calories 242kcal (12%)

Calcium 58mg (6%)

Vitamin C 19mg (31%)

Vitamin A 33mcg RAE (1%)

Potassium 447mg

Magnesium 37mg

Protein 6g

Sugar 5g

Fiber 5g