Minestrone Lentil Soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 1/2 hours
  • Servings: 16
  • Preparation Time: 2 hours
  • 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
DIRECTIONS
  1. Put the Lentils in a bowl, cover with cold water and let soak for 1 hour.
  2. Heat a large soup pot over medium heat.
  3. Brown the Bacon in the oil.
  4. Add the Onion and cook until soft.
  5. Add the Garlic and cook for 1 minute until fragrant but not browned.
  6. Add the Celery, Carrots, Tomato Paste & drained Lentils.
  7. Add Salt & Pepper to taste.
  8. Fill the pot 2/3 full of water to cover the vegetables.
  9. Bring the soup up to a boil & simmer for 1 hour.
  10. Add the Pinto Beans, Corn, Peas & String Beans.
  11. Simmer for 1/2 hour more.
  12. Bring a pot of salted water to a boil.
  13. Add the Ditalini.
  14. Cook until "Al Dante".
  15. Drain the pasta.
  16. Serve the pasta in bowls with the soup and crusty bread & butter on the side.
RECIPE BACKSTORY
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"