Lentil Soup with Pasta
 
 
Makes 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • ½ leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • 2 garlic cloves, minced
  • sea salt and freshly ground black pepper
  • 1 15 oz. can diced tomatoes with Italian herbs
  • 1¾ cups green lentils
  • 8 cups chicken broth
  • 6 sprigs fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 3 cups packed torn kale leaves
  • ⅔ cup miniature rotelle or other short pasta
  • grated Asiago cheese (for topping)
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery and leek and cook, stirring occasionally, until tender, about 7 minutes.
  2. Add garlic, season with salt and pepper, and cook for 1 minute.
  3. Add tomatoes and cook, stirring occasionally, for 8 minutes.
  4. Add lentils and stir to combine. Add chicken broth, thyme and parsley and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 30 minutes.
  5. Add kale and rotelle and cook until pasta is al dente, about 5 minutes.
  6. Season with additional salt and pepper to taste. Top with Asiago cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lentil-soup-with-pasta/