Zuppa di pasta e lenticchie (pasta & lentil soup)

Zuppa-di-pasta-e-lenticchie-pasta-amp-lentil-soup

Prepare Time: 0:20 | Cook Time: 0:20 | Difficulty: EASY

This robust soup is quick to make but tastes like it has been cooking for hours.

Ingredients

Nutrition

Energy

1520kJ

Fat saturated

3.50g

Fat Total

10.00g

Carbohydrate sugars

g

Carbohydrate Total

49.00g

Dietary Fibre

8.00g

Protein

18.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Heat the oil in a large saucepan over high heat. Stir in the bacon, onion, carrot and celery for 5 minutes or until the vegetables soften. Add the water, passata, stock, rosemary leaves and chilli flakes. Bring to the boil. Add the pasta and cook, stirring often, for 10 minutes or until pasta is al dente.

  2. Stir the lentils into the soup. Cook, stirring, for 5 minutes or until warmed through. Top with the pecorino.


Australian Good Taste – August 2012 , Page 47

Recipe by Alison Adams
Photography by Jeremy Simons

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