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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

PASTA & LENTIL SOUP MINESTRA DI LENTICCHIE Recipe

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This recipe for PASTA & LENTIL SOUP MINESTRA DI LENTICCHIE is from The Coppola Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lentils
2 T. olive oil
3 large stalks celery, diced
2 large carrots, diced
1 large onion, diced
1 lb. pancetta (bacon) or ham, chopped
1 T. minced garlic
1T. sweet basil
1 tsp. sage
2 bay leaves
6 c. chicken broth
2 c. precooked pasta (Orzo)
salt and pepper to taste
1/2 c. freshly grated Romano cheese
Directions:
Directions:
Cover the lentils in a few inches of water and soak over night, discarding any that float to the top. The following day, rinse the lentils and put them in a large pot, covering them again with 2 to 3 inches of water. bring to a boil, then cover and reduce the heat. Simmer for 1 hour.

Add olive oil, celery, carrots onion, pancetta or ham, garlic, basil, sage and bay leaves. Simmer for 45 minutes, adding more water if you need to.

When lentils are soft and the soup is thick, stir in the chicken broth. Continue to simmer for another 30 minutes or so, adding more water or broth to achieve the consistency you prefer.

When the soup is the proper consistency, add the pasta and season with salt and pepper to taste. Serve in soup bowls with grated cheese on the side.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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