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Tubetti and Umbrian Lentil Soup

Updated February 23, 2016
(1 Votes)

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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.

Serves4

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Dietary Considerationhealthy, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Textureherby, light, savory

Type of Dishhot soup

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

Instructions

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.

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