Free Recipe Lentil-Pasta Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lentil-Pasta Soup Recipe
6 c -Water, divided
1-1/2 c Chopped onion
1 c Sliced carrot
1 c Chopped celery
1 c Dried lentils
1/2 c Chopped red bell pepper
1 tb Brown sugar
1/2 ts Dried whole basil
1/2 ts Dried whole marjoram
1/2 ts Dried whole oregano
1/2 ts Dried whole thyme
1/2 ts Pepper
3 cn Low-sodium chicken broth
-10-1/2 ounce cans
1 cn Whole tomatoes (28-oz can)
-undrained and chopped
1 pk Frozen Italian green beans
-9-oz package
1 cn Tomato pasta (6-oz can)
3 Cloves garlic; minced
1 Bay leaf
1 c Orzo; uncooked
-(rice-shaped pasta)
1/4 c White wine vinegar
1 c Seasoned croutons
-plus 1 tablespoon
Lentil-Pasta Soup Preparation
Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf) in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.
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