Minestrone
This is a common Italian recipe with the addition of lentils for extra protein:
- olive oil for cooking
- 2 c onion, chopped
- 2 Tbs tomato paste
- 4 cloves garlic, minced
- 3 carrots, diced
- 2 stalks celery, diced
- 1 cup lentils, rinsed
- 2 bay leaves
- ¼ cup fresh parsley, finely chopped
- 8 parlsey branches
- 6 thyme sprigs
- 10 cups vegetable stock
- 2 cups shell pasta, cooked
- 5 oz spinach, washed and trimmed
Saute onions in olive oil to soften. Add tomato paste, parsley, garlic and remaining vegetables. Cook 3 min more. Add lentils, herbs and stock. Bring to a boil, reduce heat, cover and simmer for 30 min. Add pepper and remove bay leaves and herbs.
Boil spinach in salted water until tender and bright, then chop coarsely. Add, along with cooked pasta, just before serving to heat through (OR add chopped spinach and pasta to soup, uncooked 10-12 minutes to cook)
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