Lentil and Macaroni Soup
Authorlisa
1 tbs. olive oil
2 medium carrots, cut into ¼-inch dice
1 medium onion, chopped
2 cloves garlic, crushed with garlic press
1 can whole tomatoes puree
1 can vegetable broth
¾ cup lentils, rinsed
½ tsp. salt
½ tsp coarsely ground black pepper
¼ tsp. dried thyme
1 bunch Swiss chard, trimmed and coarsely chopped
¾ cup elbow macaroni
1 cup fresh basil leaves, chopped
Grated Parmesan cheese
1
In nonstick 5-6 quart oven, heat oil over medium heat until hot.
2
Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally.
3
Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon.
4
Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.
5
Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.
6
Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender.
7
Stir in basil. Serve with Parmesan if you like.
CategorySoup
Ingredients
1 tbs. olive oil
2 medium carrots, cut into ¼-inch dice
1 medium onion, chopped
2 cloves garlic, crushed with garlic press
1 can whole tomatoes puree
1 can vegetable broth
¾ cup lentils, rinsed
½ tsp. salt
½ tsp coarsely ground black pepper
¼ tsp. dried thyme
1 bunch Swiss chard, trimmed and coarsely chopped
¾ cup elbow macaroni
1 cup fresh basil leaves, chopped
Grated Parmesan cheese
