← Back to Search Results
Italian, Umbria
Tubetti and Umbrian Lentil Soup Recipe-3649

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
flavor Flavor
by Rocco DiSpirito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?