Minestrone Lentil Soup
Why I Love This Recipe
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"
Ingredients You'll Need
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.