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Tubetti and Umbrian Lentil Soup

1/4 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
3/4 cup Umbrian lentils
Freshly ground black pepper
2 large handfuls of chopped fresh flat-leaf parsley
1/2 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.

Source: www.cookstr.com