Lentil Soup with Tubetti and Bacon

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1/4 pound bacon, slices cut crosswise into 1/2-inch strips 
2 carrots, cut into 1-inch pieces 
2 onions, cut into 1-inch chunks 
2 ribs celery, cut into 1-inch pieces 
1/2 pound mushrooms, sliced 
6 cloves garlic, peeled 
1 pound lentils (about 2 1/3 cups) 
1 1/2 quarts canned low-sodium chicken broth or homemade stock 
3 cups water 
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary 
1 cup canned tomatoes in thick puree, chopped 
2 teaspoons salt 
1/4 teaspoon dried red pepper flakes 
1/4 teaspoon fresh-ground black pepper 
1/2 cup tubetti or other small macaroni




In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.


Active Time:  10 Minutes
Total Time:  35 Minutes
Yield:  4 Servings

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