Best Italian Style Lentil Soup Recipes

LENTIL & PASTA SOUP, ITALIAN STYLE

LENTIL & PASTA SOUP, ITALIAN STYLE image

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. Recipe: http://www.recipe4living.com Photo source: feastsandfotos.wordpress.com

Provided by Ellen Bales

Time 50m

Number Of Ingredients 13

Ingredients

1/4 c olive oil
1 carrot, peeled and diced small
1 celery rib, diced small
1 small onion, peeled and chopped small
2 large cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
2 c dried green or brown lentils
8 c vegetable broth
salt and pepper to taste
2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells)
1/4 c romano cheese, shredded or grated

Steps:

1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

ITALIAN-STYLE LENTIL SOUP

Italian-Style Lentil Soup image

I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

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