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Italian, Umbria
Tubetti and Umbrian Lentil Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.


© 2007 Viana La Place
 

Nutritional Information

Nutrients per serving (% daily value)

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

242kcal (12%)
58mg (6%)
19mg (31%)
33mcg RAE (1%)
447mg
37mg
6g
5g
5g
24g
0mg (0%)
432mg (18%)
2g (10%)
14g (22%)
3mg (17%)
 

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