LENTIL AND PASTA SOUP

LENTIL AND PASTA SOUP image

Yield 4 people

Number Of Ingredients 11

1/3 cup olive oil
1 medium-size onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, pressed or finely minced
1 cup dried lentils, rinsed and picked over
4 cups low sodium chicken broth or vegetable broth
1 cup chopped canned tomatoes with their juice
Pinch of hot red pepper flakes, or to taste
Kosher salt
1/2 cup ditallini or other small tubular pasta such as elbow macaroni or tubetti
Freshly grated Parmesan cheese

Steps:

Heat the oil in a large saucepan or 4 quart casserole over medium-high heat. Add the onion, celery, and garlic. Cook until the onion begins to soften, 2 to 3 minutes. Add the lentils and stir in the broth. Bring the liquid to a boil. Reduce the heat to medium-low; simmer until the lentils are tender; 35-40 minutes. Add the tomatoes, season with the hot pepper flakes and salt to taste. Add more broth, 1/2 cup at a time if the soup seems too thick. Add the pasta. Cook until tender but still firm, al dente, about 10 minutes longer. Serve with parmesan.