Zuppa di pasta e lenticchie (pasta & lentil soup)

Cooking Soups Zuppa di pasta e lenticchie (pasta & lentil soup)

This robust soup is quick to make but tastes like it has been cooking for hours.

Lables: Low kilojoule Lower gi Egg free Fish free Shellfish free
  1. Heat the oil in a large saucepan over high heat. Stir in the bacon, onion, carrot and celery for 5 minutes or until the vegetables soften. Add the water, passata, stock, rosemary leaves and chilli flakes. Bring to the boil. Add the pasta and cook, stirring often, for 10 minutes or until pasta is al dente.
  2. Stir the lentils into the soup. Cook, stirring, for 5 minutes or until warmed through. Top with the pecorino.

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1 tbsp olive oil
175g rindless bacon rashers, coarsely chopped
1 small brown onion, finely chopped
1 small carrot, finely chopped
1 small celery stick, finely chopped
1.5L water
250ml passata
2 x 28g Continental Chicken Stock Pots
2 fresh rosemary sprigs, leaves picked
1/4 tsp dried chilli flakes
225g dried macaroni pasta
2 x 400g cans lentils
25g finely grated pecorino

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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