Minestrone Lentil Soup
8 ounces of Lentils soaked for 1 hour in cold water
1 Tbs Olive Oil
3 Celery Stalks sliced in 1/4" pieces
3 Carrots sliced in 1/4 " pieces
1 Hand full of String Beans sliced in thirds
2 Cans of Pinto Beans rinsed
3 Strips of Bacon minced
1 Large Onion diced in 1/4" pieces
1 6 ounce can of Tomato Paste
1/2 cup of Peas
1/2 cup of Corn
3 Cloves of Garlic crushed/minced
Salt & Pepper to taste
1lb Ditalini macaroni cooked al Dante in separate pot of water
Put the Lentils in a bowl, cover with cold water and let soak for 1 hour.
Heat a large soup pot over medium heat.
Brown the Bacon in the oil.
Add the Onion and cook until soft.
Add the Garlic and cook for 1 minute until fragrant but not browned.
Add the Celery, Carrots, Tomatoe Paste & drained Lentils.
Add Salt & Pepper to taste.
Fill the pot 2/3 full of water to cover the vegetables.
Bring the soup up to a boil & simmer for 1 hour.
Add the Pinto Beans, Corn, Peas & String Beans.
Simmer for 1/2 hour more.
Bring a pot of salted water to a boil.
Add the Ditalini.
Cook until "Al Dante".
Drain the pasta.
Serve the pasta in bowls with the soup and crusty bread & butter on the side.
Pairs Well With
My Grandmother, who immigrated to America from Fano, Italy at the age of 16, gave me this recipe. She would make the soup on a cold winter day to warm up her grandchildren.
Submitted by: "Ken Lombardo"