Tubetti and Umbrian Lentil Soup
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhealthy, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, light, savory
Type of Dishhot soup
- 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
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